KEHWA ICE CREAM

recipe

Bring milk and cream to a simmer, add cinnamon and cardamom, take off the heat and steep for 30 minutes, then refrigerate for 24 hours.

Bring mixture to a simmer again, add kehwa, saffron, and brandy, take off the heat, and steep for 6 minutes.

Strain out kehwa and whole spices. At this point, the cream mixture should be about 2.6 cups because the kehwa will have absorbed a lot of liquid.

Mix egg yolks and sugar.

Temper the egg-sugar mixture by slowing pouring the cream mixture while stirring the egg mixture.

Pour the egg-cream mixture into a pot and warm slowly while constantly stirring until the liquid becomes a custard. The custard is ready when you can use your finger to draw a clean line through the thickened liquid on the back of the spoon you’ve used to stir.

Refrigerate for at least 4 hours.

Churn in your ice cream maker. You can eat the ice cream soft serve at this stage or freeze overnight. Serve topped with crushed almonds.

ingredients

6 tablespoons kehwa leaves
1 large pinch saffron
6 cinnamon sticks
6 green cardamom pods, crushed
1 cup sugar
8 egg yolks
2.5 cups cream
2 cups whole milk
2 tablespoons brandy
1 teaspoon kosher salt (or .5 teaspoon table salt)
.25 cup almonds, crushed