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Persian Ice Cream (A Saffron and Rose Water Custard Ice Cream)
LAWS OF BAKING8Ingredients
60Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups whole milk (preferably organic)
- 1 1/2 cups heavy cream (preferably organic)
- 3/4 cup granulated sugar
- 1 pinch salt
- 1 pinch saffron threads (ground in a mortar and pestle)
- 2 Tbsp. rose water
- 3 large egg yolks (preferably, organic free-range at room temperature)
- 1/4 cup shelled pistachios (roughly chopped roasted, optional)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat28g140% |
| Trans Fat |
| Cholesterol315mg105% |
| Sodium160mg7% |
| Potassium300mg9% |
| Protein8g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber<1g3% |
| Sugars43g |
| Vitamin A40% |
| Vitamin C4% |
| Calcium20% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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