traditional Persian saffron ice cream, one of the famous dessert of all the time!

• 2 cups whole milk
• ⅔ cup sugar
• 1½ tablespoons cornstarch or vanilla custard powder (Bird's)
• ¼ teaspoon saffron
• A pinch of salt
• 2 tablespoons rose water
• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract, optional
• 2 tablespoons pistachios, slivered, unsalted

1. In a large saucepan, bring 2 cups of milk, sugar, and saffron to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
2. Dissolve the cornstarch or custard powder in ¼ cup of milk. Gradually add the cornstarch mixture to the saucepan, stirring constantly, until the mixture thickens and comes to a boil.
3. Remove from heat and stir in the salt, rose water, and heavy cream. Let cool completely.
4. Once the mixture has cooled completely, stir in the vanilla extract (if using) and chopped pistachios.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or overnight, until firm.
7. Scoop and enjoy!

Tips:

• For a richer flavor, use whole milk instead of skim milk.
• For a smoother texture, strain the custard after it has thickened.
• To prevent ice crystals from forming, stir the ice cream every 30 minutes or so while it's freezing.
• If you don't have an ice cream maker, you can still make this ice cream by freezing the mixture in a shallow pan and beating it with a fork every 30 minutes or so until it reaches the desired consistency.

Enjoy your delicious and fragrant Persian saffron ice cream!