Went back to my roots and made Persian ice cream (Bastani)! Rose, saffron, and pistachio

Delightfully luscious and creamy. Well worth the effort and cost of ingredients. I used Dana Cree's base custard recipe:

• 300g heavy cream
• 400g whole milk
• 50g glucose syrup
• 150g sugar
• 100g egg yolks
• pinch saffron
• 1 tsp rose water
• 1/2 c chopped pistachios

Boil dairy, sugars, and saffron. Temper yolks and cook custard until thick. Chill to 50F. Cure overnight in the fridge. Churn. Add pistachios last 10 minutes of churning.

I think next time I'll add a smidge more rose water. I was afraid of it tasting like perfume so I was conservative in my measurements. 1 1/4tsp should do the trick!