Saffron ice cream

Serves: 4
Ingredients
Sugar ½ cup + 1 tsp
Milk ½ cup
Cream 1 cup
Rosewater 3 tbsp
Egg yolk 3 pc
Pistachio, shelled ¼ cup
Saffron 1/3 gm
Sour cherry 4 tbsp
Method
In a saucepan, add ½ cup sugar and milk then add cream and warm it up on medium heat. Stir to make sure the sugar dissolves. Do not boil. Once the mixture is hot, turn it off and remove from the stove.
Place 1 tsp of sugar with saffron in a small mortar and grind until the saffron threads turn into powder.
Add the remaining sugar and saffron to the milk mixture. Add rosewater, stir and let it cool. Refrigerate for 4 hours or over night.
Warm up the mixture on low heat, taper in the egg yolks and slowly pour it into the mixture. Stir continuously until the mixture thickens then add pistachio.
Place in a deep freezer at -18°C for 4 hours. Serve 2 ice cream scoops per person with 1 tbsp sour cherry.