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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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!). | 3. Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon). | 4. Pour the custard mixture into a bowl, and refrigerate until well chilled. | 5. Once cold, stir in the cream, rose water or extract, and chopped pistachios. | 6. 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups	low-fat	1104.0	26.592	10.992	114.432
heavy cream	2 1/2	cups		1020.0	8.22	8.52	108.24
egg yolk	6 -8			0.0	0.0	0.0	0.0
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
pistachio nut	1 1/2	cups	chopped salted	1033.2	50.1287	37.1952	83.6154
rose water	3 -4	tablespoons		0.0	0.0	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
saffron	1/2	teaspoon	ground	1.085	0.2288	0.04	0.0205
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.