We all Scream for Persian Ice Cream!

by Chef Nabavi on June 30, 2014

10487580_745238995518117_1167088429514601829_nThis week-end’s Persian Cooking Class was a huge success- with a menu that was not just innovative but delicious!  The big hits of the night were the Tabriz-style meatball and the Persian ice cream.

10458350_744298998945450_9032025107450412252_nThese monthly cooking classes are wonderful nights of food, wine, and friends as Paris and his wife Donna share some great secrets from his culture’s fine food. Classes are held approximately monthly. A gallery of photos from the June 28 event can be found here.

The cooking classes benefit Grow Some Good. If you are not on the mailing list to be the first to find out about upcoming classes, you can sign up here.  You can also follow Chef Nabavi on Facebook and Twitter.

Chef Nabavi is also Owner/Chef at Sangrita Grill + Cantina.  Please follow Sangrita on Facebook and Twitter.

The Persian Ice Cream became a bit of a viral sensation – everyone wanted the recipe!  So, here it is.


persian_ice_cream_saffron4 servings/ Prep Time 4 Hours

4 C. Milk

1 C. Whipping cream

3/4 C. Sugar – plus 1 tsp

¼ tsp. Saffron threats

3 Tbsp. Rose water

3 ea. Egg yolks

2 Tbsp. Pistachio slivers

In a large sauce pan, stir the milk and sugar and bring to boil over medium heat, add cream.

Give it a few stirs to make sure the sugar dissolves. Do not boil. Remove from heat.

Place 1 tsp. of sugar and the saffron threats in a small mortar and grind until saffron treat turn into powder. Heat rose water and dissolve the saffron sugar in the rose water and add to the milk mixture.

Let the milk mixture cool down and place in the fridge overnight. This will give the mixture time to blend and all flavors are incorporated.

Remove the milk mixture from the fridge to room temperature and reheat at low- medium. Do not boil.

Place the egg yolks in a separate bowl and whisk until smooth. Slowly pour the egg York mixture in to the milk mixture, stir constantly until mixture thickens

Put ice and water in a bowl. Place another bowl on top of the ice bath and strain the mixture it the bowl.

Let the mixture cool off completely and pour in to an ice cream machine and follow directions.

Once the ice-cream is frozen, remove and place in an air tight container and freeze for 1-2 hours before serving. Garnish with sliver pistachio.


10435922_744274018947948_5679422763013729216_nMENU FOR JUNE 28

Eggplant Goat Cheese Dip

Salad Shirazi

Tabriz-Style Meatball
(Lamb/Beef, Basmati Rice, Fresh Herbs, Plum, Apricot, Barberries, Pine Nut)

Persian Ice Cream

Raisin Cookies and Persian Tea

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