![]() Pour the ice cream mixture into a freezable container and sprinkle the top with some more pistachios if you wish.įreeze the container fitted with an airtight cover for at least 3 hours.īefore serving, let the ice cream sit out for 10 minutes to become easier to scoop. Once combined, fold in the pistachios with a spatula. Once the Akbar Mashti is mixed up pout the ice cream into a suitable container that can be placed back in the fridge. Heat the rosewater in a small mug in the microwave for 30 seconds until hot. Be careful not to overbeat otherwise the cream will curdle. Let your gelato sit on the counter for about 15-20 minutes until soft. ![]() In a small bowl, combine the ground saffron into the rose water to infuse the flavours together.Īdd the sweetened condensed milk and the rose water mixture into the whipped cream then continue to beat on low speed for another 30 seconds or so - just until everything is combined. ![]() Its a blend of crunchy pistachios, heady rose water and fragrant. For our gelato version, we freshly grind the Persian saffron ourselves and use authentic Iranian rosewater. Akbar Mashti was an enterprising young man who created this recipe back in the 1920s. A beloved Persian classic, the original recipe is believed to have been created in the 1920s by Akbar Mashti, who was the first to make and sell ice cream in Iran. In a large bowl using an electric mixer or stand mixer, whip the heavy cream until you reach soft peaks. One of our most popular flavours, Akbar Mashti is a complex gelato to make.
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