Ziba Zafran Ice-cream Recipe

Bloom saffron

Place saffron threads in a small bowl and pour 2 tablespoons hot (not boiling) water over them. Set aside for at least 10–15 minutes to release color and aroma.

Prepare pistachios

Reserve 1 tablespoon of whole pistachios for garnish. Finely chop the rest or pulse in a food processor until very fine (or use pistachio paste). Measure out 2 tablespoons of pistachio paste/ground pistachios to fold into the base.

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, and 2 tablespoons brown sugar. Warm over medium heat, stirring occasionally, until steam rises and sugar dissolves but the mixture does not boil (about 5–7 minutes).

Temper the yolks

In a separate bowl, whisk 4 egg yolks with 1 teaspoon cornstarch (this stabilizes the custard) until smooth. Slowly whisk about 1/2 cup of the warm milk mixture into the yolks in a thin stream to temper them, then gradually whisk the tempered yolks back into the saucepan.

Cook custard

Return the saucepan to medium-low heat and cook, stirring constantly with a spatula or wooden spoon and scraping the bottom, until the mixture thickens enough to coat the back of a spoon (170–175°F / 77–80°C), about 5–8 minutes. Do not boil.

Finish base

Remove from heat. Stir in the saffron with its soaking liquid, 1 teaspoon vanilla extract, a pinch of fine salt, and the 2 tablespoons pistachio paste or ground pistachios. If you prefer a smoother texture, briefly blend the warm custard with an immersion blender for 15–20 seconds to incorporate pistachios evenly. Taste and adjust sweetness if needed.

Chill the custard

Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and larger pistachio pieces. Cover the surface with plastic wrap to prevent a skin forming and refrigerate until fully cold, at least 4 hours or overnight.

Churn and freeze

Churn the chilled custard in an ice cream maker according to the manufacturer's directions (usually 20–25 minutes) until it reaches a soft-serve consistency. Transfer to a freezer-safe container, press a piece of parchment on the surface to prevent ice crystals, and freeze until firm, about 3–4 hours.

Cook berries

In a small saucepan combine 2 cups mixed berries, 4 tablespoons sugar, 2 tablespoons water, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries release juices and soften, about 6–8 minutes.

Optional thickening & blend

If a thicker coulis is desired, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir into the simmering berries; cook 1–2 minutes more. Remove from heat. For a smooth coulis, purée the berry mixture with an immersion blender or in a countertop blender until smooth.

Strain (optional) and chill

Strain the puréed berries through a fine-mesh sieve to remove seeds for a silky coulis. Allow the coulis to cool to room temperature, then refrigerate until cold (about 30 minutes) — it will thicken slightly.

Scoop and plate: Remove saffron pistachio ice cream from the freezer 5 minutes before serving to soften slightly. Place 1–2 scoops of ice cream in each serving bowl or glass.

Top with coulis: Spoon 1–2 tablespoons of chilled mixed berries coulis over each serving, letting some cascade down the sides.

Garnish: Sprinkle reserved chopped pistachios, add a small pinch of fresh saffron threads on top for aroma and color, and finish with a mint leaf. Serve immediately.