Make it step by step
Method
- 1
Bloom saffron in 2 tablespoons hot water.
- 2
Warm milk, sugar and salep, whisking until slightly thickened.
- 3
Add saffron, rose water and cream, then chill the mixture completely.
- 4
Churn in an ice-cream machine and fold in chopped pistachios.
- 5
Freeze for 4 hours, then soften for 10 minutes before scooping.
Chef’s tip
A little saffron goes a long way; bloom it first for even colour and aroma.