3 teaspoons of rose water essence (mine is concentrated)
15/20 Saffron threads
1 handful chopped unsalted pistachio nuts,
300 grams condensed milk
300 grams creme fresh
300 grams Greek yogurt
yield 1 litre
Soak the saffron threads, which I cut into smaller pieces, in a little warm milk, stir and leave in fridge to chill before adding to the ice cream mixture.
Mix together the condensed milk, creme fresh, and Greek yogurt. Using yogurt and creme fresh rather than double cream reduces the sweetness of the condensed milk. Add the saffron milk including threads, the rose water, and chopped nuts. If using a 'concentrated rose water extract' carefully add one teaspoonful at first, taste and then use your own judgement - some rose waters are less concentrated and may require as much as two or even three tablespoonful. You want subtle background notes from the rose water.
Pour all of the ingredients into your ice cream machine and churn as per instructions.Can also be made by putting straight into the freezer and churning with a spoon from time to time.