Friday, July 4, 2008

Saffron Pistachio Ice Cream

First off let me say that I haven't abandoned my blog. I was sick for about 2 weeks then I went out of town for a weekend. I came home and was exhausted. Here I am, back at it again.
So I went to California for a wedding and they had the prettiest cake. I just want to show a picture of it cause I loved it. It was very simple, and when I went to look at it there were some other people and they were asking questions about the cake that I could actually answer. Guess all the baking and reading I do pays off.

When I bought my red kitchen aid stand mixer I got a free ice cream maker attachment. It isn't as great as the ice cream maker I have but it was fun to do. It was hard to set up but after figuring it out with no help from the directions it gave. With the old ice cream maker we had we use to make Iranian ice cream all the time. This seemed like a great time to do that again. This ice cream is made with the basic ingredients for ice cream: sugar and whole milk. I found a great Paula Deen recipe that also used vanilla pudding mix and evaporated milk. With that I added saffron, rose water, and pistachios. A little goes a long long way and with saffron and pistachios being as expensive as they are that rule is a very good thing.

Saffron Pistachio Ice Cream:
2 cups of whole milk (don't think 1% or 2% will work because it won't)
1 cup of sugar (I used about 3/4 c because that is all we had left and it was still great)
1 pkg of french vanilla instant pudding
12 oz can of evaporated milk
saffron and rose water to taste
1/4 cup of pistachios, grounded (grounded that they are little pieces but not so much that they are a powder)