Pistachio Ice-Cream
ice cream, indian
5 quart full fat milk
2 large pinches saffron
10 oz sugar
1/2 teaspoon ground cardamom
2 tablespoon blanched pistachio slivers
1 [[falooda, see below, opt.'l i'd om; it ]]
1/2 teaspoon rose syrup [i think
1 rosewater]
Use 2 tbsp of milk to dissolve saffron and pour the remainder of the milk in a large sauce pan. Place the saucepan over moderate heat and keep stirring until the milk has reduced by half. Add sugar and stir to dissolve. Next, add saffron, cardamom, and pistachio and blend thoroughly. Remove from heat and allow it to cool, pour the mixture into - Freezer tray and let it - Freeze for about 6 hours, stirring occasionally.
http://www.incore.com/india/cuisine.desert.phpl From: mloo@juno.com (Michael Loo)
Yield: 1 servings