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Totally disappointing It is expensive and cheap in quality. Once the custard is frozen, fold in the chunks and the slivered pistachios, then freeze for a couple of hours before serving. The best ice-cream in the world You could find the best traditional iranian ice cream here in 'Akbar Mashti' ,with over 70 years of experience in making ice cream. While it is running, break the frozen cream into 1 cm (½ in) chunks. Pout the custard into an ice-cream maker.
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Pour into a 20cm (8in) tray or container and freeze it. Mix the double cream with the icing sugar. Stand the bowl of custard over the ice bath and stir occasionally until it has cooled. Strain the custard through the sieve and into the bowl you have ready. Or take the spoon out of the pan and draw your finger over the back of it: if it leaves an impression that does not run, the custard is ready.Īdd the salep powder, saffron liquid and rose water and whisk vigorously for w few seconds so that there are no lumps and the mixture takes on a lovely saffron hue. It’s a blend of crunchy pistachios, heady rose water and fragrant saffron. Once you see a lot of steam rising, around 82 ☌/180☏ if you’re using a thermometer, take the pan off the heat. Akbar Mashti was an enterprising young man who created this recipe back in the 1920s. This simple, elegant ice cream is made by boiling milk until it reduces and condenses, then flavoring it with ingredients such as cardamom and pistachio nuts or. Don’t allow it to come to the boil or the mixture will curdle. Place over a medium-low heat and stir continuously with a wooden spoon until pale and creamy – about 4-5 minutes. Whisk the yolks and rest of the sugar until just mixed then pour the hot milk on them in three stages, so that the eggs can get used to the heat and won’t curdle. Prepare a medium bowl and fine-meshed sieve for the finished crème anglaise, along with a large bowl filled with ice. The sugar will stop the milk from boiling over. Place the milk and 1 tsp of the sugar in a saucepan and heat, but try not to let it come to the boil. Tiny pinch of saffron threads, pounded then dissolved in 1 tbsp. That’s why I’ve made sure you’ll find an extra helping of them in my recipe. As a child, I remember biting into these cold fragrant discs, eagerly searching for pieces of pistachio and chunks of frozen cream. In Iran, the ice cream is scooped in between two delicate, almost transparent, rice wafers – like a sandwich. Salep is sold in packets in Middle Eastern shops. The texture is stretchier than regular ice cream, because the powdered root of wild orchid (Orchis mascula) or salep is used in the custard. Akbar Mashti was an enterprising young man who created this recipe back in the 1920s.