Ingredients
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10 to 12 saffron threads
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1.5 liters milk, plus 2 tablespoons warmed
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60 grams sugar
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Pinch of ground green cardamom
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10 to 12 almonds, blanched and slivered
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6 to 8 pistachios, blanched and slivered
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4 scoops saffron ice cream
Directions
Steps
|
1
Done
|
Soak the saffron in the 2 tablespoons warm milk and set aside. |
|
2
Done
10
|
Place a nonstick saucepan over high heat, add the remaining milk, and bring to a boil. |
|
3
Done
5
|
Add the sugar, cardamom, and saffron milk and simmer for another 5 to 6 minutes, until thick and creamy. |
|
4
Done
|
Remove from the heat, add the almonds and pistachios, and stir well. |
|
5
Done
|
Pour the milk into 4 glasses, top each with a scoop of ice cream, and serve immediately. |
