This is your reminder that it’s Safran Troublant season. Safran Troublant is a happy rose-vanilla scent. I’m still convinced that it’s fashioned after the Persian ice cream, Zafran Bastani, but we won’t ever know for sure. All I know is that the first season I wore this, I knew that it was a flavour combination I wanted to taste, so I made the ice cream. It wasn’t that much of a leap because all these flavours are in Indian deserts already, and Safran Troublant really reminds me of the flavours in ras malai. It’s uncanny, actually, but homemade ras malai isn’t in my wheelhouse of recipes whereas ice cream is.
I’ve dm’d people the recipe here and there, but here it is written out neatly so you can save this post for future reference.
It’s a custard base, so you’re making a custard with all the ingredients EXCEPT for the vanilla and rosewater, which you’re stirring in at the end when the custard is off the heat. Chill your custard and churn as you normally would. Cardamom seeds are optional, but if you choose to add cardamom, get rid of the green shells and grind up the seeds in a mortar and pestle. Pistachios for garnish.
