Persian Saffron Recipe

• 1 cup Whipping Cream
• 4 tbsp Sahlab Mixture
• 3 cups Whole Milk
• 1 cup Heavy Cream
• 1 cup Sugar
• Salt to taste
• ¼ tsp Saffron Threads
• 2 tbsp Rose Water
• 1/2 cup Unsalted Pista
• ½ inch Mastic (grounded)

• Dissolve the saffron in rose water.
• Line the parchment paper in a pan and pour into whipping cream. Refrigerate it.
• Take sahlab with 1 cup milk in a bowl and mix it until it is smooth.
• Put remaining milk with cream, sugar in a pan and get it to boil.
• Mix in sahlab mixture with salt, saffron, mastic and get it to boil again. Then simmer it stirring continuously for 10-15 min on low flame until it thickens. Next take it off heat and let it cool.
• Transfer the mixture to ice cream machine and process it according to the instructions.
• Split the frozen cream into pieces and put it in the ice cream. Add on pista. Operate the machine for another 20 sec.
• Pour the processed ice cream in a plastic jar and refrigerate it covered for 1 hr.
• Serve it chilled.