Floral, earthy saffron perfumes both the ice cream and the cookies in these Persian-inspired frozen treats.
If you want to give your frozen treats an extra flourish, Saboor suggests finishing them with a pistachio-rose sprinkle. The colorful mix is lovely pressed into the edges of these ice cream sandwiches or even sprinkled over a sundae: In a small bowl, toss ¼ cup coarsely chopped roasted pistachios with ⅓ cup dried rose petals. Transfer to an airtight jar and store in a cool place for up to 3 months.
dough. Bake until the edges are slightly browned but the cookie is still soft in the center, 18–20 minutes. Set aside to cool to room temperature.Meanwhile, line a 9- by 13-inch rimmed baking sheet with parchment, allowing the paper to overhang the two long sides of the pan. Transfer the sheet to the freezer.Transfer the custard to an ice cream machine and churn according to the manufacturer’s instructions until thick, frozen, and no longer wet in appearance, about 25 minutes.
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