posted by Mimi Hiller 01-11-100 5:12 PM
Here it is in its original form as printed in the August 1993 copy of Gourmet Magazine.
Saffron Cardamom Ice Cream, Ciao Bella
2 cups milk
2 cups heavy cream
1/4 teaspoon saffron threads
8 large egg yolks
3/4 cup sugar
2 teaspoons ground cardamom
1/2 cup shelled natural pistachio nuts
In a heavy saucepan combine the milk, cream, saffron and bring to a boil. Remove pan from heat and let cream mixture stand, covered, for 1 hour. Return pan to the heat and bring mixture to just the boiling point.
Meanwhile, in a bowl, whisk egg yolks, sugar and pinch of salt together. Add the cream mixture in a steady stream, whisking and pour the entire mixture back into the pan. Cook this custard over moderate low heat, stirring until a thermometer reaches 170F.
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 time.
Makes 1 1/2 quarts.