Directions:
- Combine the milk, cream, saffron and bring to a boil in a heavy saucepan .
- Remove pan from heat and let cream mixture stand, covered, for 1 hour.
- Return pan to the heat and bring mixture to just simering.
- In another bowl, whisk egg yolks, sugar and pinch of salt together.
- Add 1/2 cup of the cream mixture to the eggs & blend to temper them.
- After mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well.
- Pour the entire mixture back into the pan.
- Cook this custard over moderate low heat, stirring until a thermometer reaches 170°F.
- Strain through a fine sieve into another bowl and stir in cardamom.
- Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations.
- Add pistachios during last few minutes of freezing/churning time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 568.83 Kcal (2382 kJ) | ||
| Calories from fat | 352.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.19g | 60% | |
|---|---|---|---|
| Cholesterol | 456.65mg | 152% | |
| Sodium | 217.1mg | 9% | |
| Potassium | 544.09mg | 12% | |
| Total Carbs | 36.44g | 12% | |
| Sugars | 29.41g | 118% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 21.06g | 42% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 2.8mg | 15% | |
| Calcium | 264.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 176.97 Kcal (741 kJ) | ||
| Calories from fat | 109.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 60% | |
|---|---|---|---|
| Cholesterol | 142.07mg | 152% | |
| Sodium | 67.54mg | 9% | |
| Potassium | 169.28mg | 12% | |
| Total Carbs | 11.34g | 12% | |
| Sugars | 9.15g | 118% | |
| Dietary Fiber | 0.57g | 7% | |
| Protein | 6.55g | 42% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.9mg | 15% | |
| Calcium | 82.4mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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