Sheer Yakh

Ingredients

• 300 ml Whole Milk
• 180 ml Heavy Cream
• 70 g Sugar
• 18 g Cornstarch
• 0.5 tsp Green Cardamom
• 0.25 tsp Saffron
• 1 tsp Rosewater
• 25 g Pistachios

Method

1. Warm a small splash of {whole_milk} in a small bowl, add {saffron}, and let it steep until deeply golden and fragrant so the color and perfume spread evenly.
2. In a saucepan off the heat, whisk the remaining {whole_milk} with {heavy_cream}, {sugar}, {cornstarch}, and {green_cardamom} until smooth so the {cornstarch} dissolves without lumps.
3. Set the saucepan over medium-low heat and cook {whole_milk}, stirring constantly with a spatula for the corners of the pan, until the base thickens enough to coat the spatula and smells sweet and floral. Stir in the bloomed {saffron} and {rosewater} at the end to keep their aroma vivid.
4. Transfer the custard to a shallow container and cool it quickly, then cover and refrigerate until very cold and lightly set; this helps it freeze smoother.
5. Toast {pistachios} in a dry skillet over low heat, shaking often, until fragrant and just deepened in color, then cool them so they stay crisp for serving.
6. Pour the chilled custard into a freezer-safe container and freeze, stirring every so often, until scoopable and creamy with softly set edges and a firm center.
7. Scoop the {saffron} ice cream into chilled bowls and finish with the toasted {pistachios} for floral richness and gentle crunch.