SAFFRON CARDAMOM ICE CREAM WITH PISTACHIOS
It's getting warmer & my eye has turned to cold luscious ice creams to cue up for summer. This cooked custard ice cream came from August 1993 Gourmet Magazine. This is produced/created by the Ciao Bella Gelato Company of New York. This combines cardamom with the saffron and pistachio nuts for a cool follow-up to a fiery East Indian curry or spicy Middle Eastern cuisine. It distinctly states that the use of saffron threads (againstthe use of saffron powder) will evoke the right aromatic flavor for "this suave dessert." Mmmmm... Thank you Trader Joe's for the saffron threads! Some of the prep time is for cooling custard - though I would opt to let it chill overnight in fridge & prechill in freezer before putting in my small Cuisinart ice cream maker which can poop out before the churning is ideal.
Provided by Busters friend
Categories Frozen Desserts
Time 3h30m
Yield 1 1/2 quarts
Number Of Ingredients 7
Steps:
- 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 : Calories 2219, Fat 171.8, SaturatedFat 91.4, Cholesterol 1599.1, Sodium 324.6, Carbohydrate 140.6, Fiber 5, Sugar 103.9, Protein 40.3
PISTACHIO, CARDAMOM AND SAFFRON COOKIES
There is something decadent in the simplicity of shortbread cookies. Bursting with flavors, this easy cookie is gorgeous to behold, its heady aroma of saffron, pandanus and cardamom are inviting and intoxicating, and it is even more deliciously addictive at first bite. These cookies will surely test your willpower and your festive spirit of sharing. My paternal grandfather owned a cookie shop called 'Nandita's' in the mid-1970s, in Thane, a suburb of my hometown of Mumbai. He was a chef and restaurateur in his youth and loved to cook, particularly desserts. We called him Jadiya Dadaji -- or plump grandpa, as his love of good food showed in his cheeks and belly. Each Diwali, he would come home to cook something special for my father. To calm us eager kids, he brought with him one or more large tins filled to the brim with cookies. Sometimes my brother and I each got our own tin, at other times we got one large tin -- to share. These cookies are an homage to him, Jadiya Dadaji, and the love of nuanced flavors and cooking that he instilled in our family, particularly my mother and me.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 15 to 18 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a multi-cavity cookie tray (e.g. mini muffin tray, a muffin-top tray or a hemisphere pan) with the 1 tablespoon butter and set aside to chill.
- Combine the warm milk with the saffron threads, stir and set aside for 5 minutes until the saffron threads begin to bloom and the milk takes on a golden hue.
- Cream the remaining 1/2 cup butter with the granulated sugar in a large mixing bowl for 2 to 3 minutes until the butter is soft and the sugar has melted in. Add the crushed cardamom pods, finely chopped pistachios, the saffron milk with the saffron threads and a pinch of grated nutmeg if using and the pandanus water. Mix until well combined. Slowly add in the all-purpose flour and salt and mix well again. The mixture will be sandy in texture. Use a spatula to break up any lumps and stir it all until well combined and there are no dry spots.
- Portion the cookie mixture using an ice cream scoop and scoop it directly into the prepared chilled cookie tray. Lightly compress the mixture into the cavity using the back of a spoon. Fill each cavity to the top as these cookies will not rise. Chill any unused cookie mixture between bakes.
- Bake for 12 to 14 minutes or until the edges begin to lightly brown. The cookies do not change color or rise during baking. Carefully unmold from the cookie tray. Place them on a wire rack and allow them to cool completely before storing in an airtight container in a cool place until ready to decorate.
- To decorate: Arrange the cookies on a wire rack with a drip pan or cookie sheet underneath.
- Bring a few inches of water to a simmer in a medium saucepan. Place the melting white chocolate wafers in a heatproof bowl over the simmering water. The bottom of the bowl must not touch the water. Maintain a slow simmer and do not let the water boil. Using a silicone spatula, stir until the chocolate is melted. Quickly stir in one pinch of saffron threads while the chocolate is warm.
- Carefully pour the white chocolate over the cookies or dunk cookies into the chocolate. Alternatively, use a spoon to drizzle the melted chocolate over each cookie. Sprinkle the pistachio slivers, gold dust or sprinkles and more saffron threads before the chocolate hardens. Cool completely.
- Serve when the chocolate is firm.
- Store in a cool, airtight container for up to a week.
SAFFRON PISTACHIO BLONDIES
Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts - and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. The radiantly golden frosting lets the saffron do the talking. Garnish the top with pistachios to mimic the top of more traditional South Asian sweets, like shrikhand.
Provided by Priya Krishna
Categories snack, cookies and bars, dessert
Time 1h
Yield One 9-inch pan
Number Of Ingredients 15
Steps:
- Make the bars: Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper such that the paper spills out over the sides of the pan, like wings.
- In a food processor, pulse the pistachios until the nuts are very finely ground. Don't let them get pasty. Add the flour, salt, baking powder and cardamom and pulse to combine.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth and shiny. (The butter will separate at first, then blend in.) Whisk in the eggs until incorporated. Add the pistachio mixture and mix with a silicone spatula to combine. Gently stir in the white chocolate chips until evenly distributed. Pour the batter into the prepared pan and spread in an even layer.
- Bake until the sides are brown and pull away from the pan, and the middle is slightly paler in color, 25 to 27 minutes. A toothpick inserted in the center will come out with a few crumbs attached. Cool completely in the pan on a rack.
- While the bars cool, make the frosting: Finely grind the saffron threads in a mortar using a pestle or in a microwave-safe bowl using the back of a spoon. If needed, transfer the ground saffron to a microwave-safe bowl or to a small saucepan if you don't have a microwave. Stir in the milk, and microwave on high or heat over medium until the mixture is frothing around the edges but not boiling, about 30 seconds. Place the bowl in the refrigerator or freezer to quickly cool the mixture.
- Meanwhile, in a large bowl, use an electric hand or stand mixer or a heavy whisk or wooden spoon to beat the cream cheese and butter until smooth. If working by hand, this takes some muscle. Add the confectioners' sugar and salt and beat again until homogeneous and no clumps of sugar remain. Beat in the cooled saffron milk until well-combined. The frosting will turn a bright golden hue.
- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)
This was the first time I ever made custard-based ice cream, and it was delicious! The rose water and saffron go great together, without overpowering each other. I doubled the original recipe, since most ice cream machines need at least 4 cups of liquid (also because my family gobbled it up in no time!).
Provided by Sephardi Kitchen
Categories Frozen Desserts
Time 4h30m
Yield 6 cups, 14-16 serving(s)
Number Of Ingredients 9
Steps:
- In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
- Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
- Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
- Pour the custard mixture into a bowl, and refrigerate until well chilled.
- Once cold, stir in the cream, rose water or extract, and chopped pistachios.
- Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).
Nutrition Facts : Calories 374.6, Fat 24.6, SaturatedFat 11.8, Cholesterol 132.9, Sodium 45.8, Carbohydrate 35.3, Fiber 1.4, Sugar 31.4, Protein 5.7
ROSE ICE CREAM
Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.
Provided by BigSrisFood
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Add the saffron to the warm milk and set aside for 15 minutes.
- Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g
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