Pistachio, saffron, and olive oil ice cream

Arabic 20 Mins Prep · 25 Mins Cook

1. In a small bowl, steep the saffron threads in hot water. Allow it to cool, creating a saffron infusion.
2. Toast the pistachios in a dry pan over a medium heat until fragrant. Allow them to cool, then finely chop.
3. In a large bowl, combine double cream, milk, crème fraîche, caster sugar, mascarpone and salt. Whisk until smooth and well combined. Pour in the olive oil and the cooled saffron infusion (including saffron threads). Mix well to incorporate the flavours evenly. Cover the bowl and refrigerate the ice cream base for at least 4-6 hours or overnight. This allows the flavours to meld and intensify.
4. Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream machine, transfer the mixture into two freezer bags and freeze lying flat on a baking sheet. Once frozen, break up the chunks of ice cream and place in a blender. Blitz until smooth, then follow the rest of the following instructions. During the last few minutes of churning, add the finely chopped toasted pistachios to the ice cream maker, allowing them to be evenly distributed.
5. Transfer the churned ice cream to a lidded container. Smooth the top and cover it with parchment paper before sealing it with the lid. Freeze for at least 4 hours or until firm.
6. Scoop the ice cream into bowls or cones. Sprinkle over sea salt flakes and serve immediately.

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