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Sheer Yakh
Afghan Ice Cream
A delightful and refreshing Afghan ice cream, traditionally made with milk, cream, saffron, cardamom, and rose water. It's known for its unique creamy texture and aromatic flavors.
🧂 食材
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar(adjust to taste)
- 2 tbsp Dry milk powder
- 0.5 tsp Saffron threads(steeped in 2 tbsp warm water)
- 1 tbsp Rose water
- 3 Green cardamom pods(lightly crushed)
- 1 tsp Vanilla extract
- 1 tbsp Cornstarch(mixed with 2 tbsp cold water)
- 0.25 cup Chopped pistachios(for garnish)
👨🍳 步驟
- 1
In a saucepan, combine heavy cream, whole milk, sugar, dry milk powder, and crushed cardamom pods. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture just begins to simmer. Do not boil.
- 2
In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk this slurry into the simmering cream mixture. Continue to cook, stirring constantly, until the mixture thickens slightly, about 1-2 minutes.
- 3
Remove the saucepan from the heat. Stir in the saffron water (including the threads), rose water, and vanilla extract. Strain the mixture through a fine-mesh sieve to remove the cardamom pods and any lumps. Let it cool completely.
- 4
Pour the cooled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 5
Transfer the ice cream to an airtight container and freeze for at least 4-6 hours, or until firm.
- 6
Serve scoops of Sheer Yakh garnished with chopped pistachios.
💡 專業提示
- ✓For a no-churn version, pour the cooled mixture into a freezer-safe container. Freeze for 4-6 hours, stirring vigorously every hour to break up ice crystals and create a smoother texture.
- ✓Ensure the saffron is steeped in warm water to release its color and flavor.
- ✓Adjust the amount of sugar and rose water to your personal preference.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Some variations include a small amount of orange blossom water for added floral notes.
- For a richer texture, you can reduce the milk and increase the cream.