Saffron Cardamom Ice Cream With Pistachios

• 2 cups milk
• 2 cups heavy cream
• 1/4 teaspoon saffron thread
• 8 large egg yolks
• 3/4 cup sugar
• 2 teaspoons cardamom, ground
• 1/2 cup pistachio nut, shelled

1. Combine the milk, cream, saffron and bring to a boil in a heavy saucepan .
2. Remove pan from heat and let cream mixture stand, covered, for 1 hour.
3. Return pan to the heat and bring mixture to just simering.
4. In another bowl, whisk egg yolks, sugar and pinch of salt together.
5. Add 1/2 cup of the cream mixture to the eggs & blend to temper them.
6. After mixing, add the rest of the cream to the egg mix in a steady stream, whisking to blend well.
7. Pour the entire mixture back into the pan.
8. Cook this custard over moderate low heat, stirring until a thermometer reaches 170u0b0F.
9. Strain through a fine sieve into another bowl and stir in cardamom.
10. Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations.
11. Add pistachios during last few minutes of freezing/churning time.

milk, heavy cream, saffron thread, egg yolks, sugar, cardamom, pistachio nut

Taken from www.food.com/recipe/saffron-cardamom-ice-cream-with-pistachios-300773 (may not work)