I’m always excited when I get to share a recipe on here, but I’m especially excited about this one! I’m not sure why it never occurred to me to make this particular recipe before but that now I have I’m glad I did…. it’s AMAZING! It was while we were still staying in our temporary accommodation on the farm and one day while I was reading my book I suddenly had a light bulb moment and thought I NEED TO MAKE THIS ICE CREAM! The thought literally just jumped out at me and for the whole day it’s all I could think about! Unfortunately I couldn’t make it happen until now. First of all the fridge/freezer in that cottage we were staying in were so tiny, in fact I don’t think the freezer even worked and well you need a freezer for ice cream! There was also the fact that I didn’t have any of my own kitchen equipment, not to mention the fact that I didn’t even have the ingredients I needed on hand. Anyway the idea for this recipe has been lingering on my mind since I posted that photo and yesterday I brought it to life :) This ice cream originates from Iran and is called “Akbar Mashti”. I’m not sure why it’s called that, but Akbar and Mashti are both names so perhaps it was named after the creator… hmmm maybe someone can help me out with that one? In any case the origin of the name doesn’t matter because this ice cream is to-die-for! Traditionally it is made by taking regular vanilla ice cream, heavy whipping cream which you freeze and of course the rose water, saffron and pistachio. With this method you basically freeze the cream and then cut it into squares, you then mix these squares into the vanilla ice cream which has been left to melt a little. Then you mix in the rest of the ingredients and add it all to a freezer safe container and put it back in the freezer. In this paleo version I’ve created you still get the delicious aroma of rose water, the colour from the saffron and the crunch from the pistachios, but instead of using regular vanilla ice cream, I used canned coconut milk to create the ice cream base. I suppose if you really wanted to and if you tolerate dairy well you could add in some frozen squares of cream, raw cream would probably be best but it’s not necessary. I hope you enjoy!
Paleo Saffron Rose Water Pistachio Ice Cream
- 1 can full-fat coconut milk (I used one that was 400ml/13.5oz)
- 4 pastured egg yolks (save the whites to eat later!)
- 2 tsp pure vanilla extract.
- 3 Tbsp raw honey.
- 1/4 – 1/2 tsp saffron water (see instructions below).
- 1-2 Tbsp rose water.
- 100grams/4oz pistachios (save a couple for garnish).
- First off make the saffron water, you can do this ahead of time. Take a pinch of saffron threads (a little goes a long way) and add to a glass jar.
- Pour over 1/4 cup of just boiled water. Put the lid on the jar and shake and set aside to cool.
- Create a double boiler using a small-medium sized pot.
- Bring the water in the pot to a boil then turn down to a low simmer.
- Place a heatproof bowl over the pot, making sure the water below doesn’t touch the bottom or sides of the bowl.
- Add in the coconut milk and vanilla extract. Stir to mix and heat, but make sure it doesn’t boil.
- Keep an eye on the coconut milk and vanilla extract while you do the rest.
- In a mixing bowl add the egg yolks. Take 1/4-1/2 cup of the coconut milk mixture and add it to the egg yolks slowly, whisking at the same time.
- Take another 1/4-1/2 cup of the coconut milk mixture and perform the last step again.
- Pour the egg mixture back into the left over coconut milk mixture in the double boiler.
- Using a wooden spoon, continue to mix for about 5 minutes or until a thick custard forms.
- During the step above, if you think the mixture is getting too hot, lift the bowl off the simmering water, mix and return.
- Check the custard by dipping the wooden spoon in the mix and drawing a line down the middle of the mixture.
- If the line stays fairly clear you’re good to go, if the mixture starts running back into the line you drew, keep mixing.
- When ready, remove the bowl from the heat and set aside to cool.
- Once it has cooled enough to be able to comfortably touch, add in the honey, saffron water and rose water. Whisk to combine.
- Place in a freezer safe container and put in the fridge to cool down. Once sufficiently cool place the container in the freezer.
- Stir the mixture using a whisk or spatula every 30 minutes for 2-3 hours until set.
- Remove container from freezer and allow to sit out for 10-15 minutes.
- Once fairly softened, stir in the chopped pistachios.
- Pop on the lid and place back into the freezer.
- Remove 10-15 minutes before serving.
- To serve add some whole pistachios and a pinch of saffron threads on top.