Saffron, Pistachio and Chocolate Chunk Ice Cream

Instructions

• Combine milk with saffron in a medium saucepan set over medium-high. Cook, stirring occasionally, until mixture just comes to a gentle boil, about 3 to 4 min. Set aside.

• Using an electric mixer on medium-high, beat egg yolks with sugar in a medium bowl until pale yellow and thickened, about 2 min. Gradually beat in hot saffron milk. Pour mixture back into saucepan, then return to stovetop over medium-low. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 5 to 7 min. Scrape mixture into a large bowl, then stir in zest and vanilla. Freeze mixture, stirring occasionally, until chilled, 20 to 25 min.

• Using an electric mixer on medium-high, beat cream in a medium bowl just until soft peaks barely hold when beaters are lifted, 1 to 2 min. (Do not beat to stiff peaks.) Gently fold in chilled saffron mixture just until no streaks remain. Fold in chocolate and pistachios until just mixed.

• Scrape mixture into a 9 × 5-in. metal pan, smoothing top. Freeze, stirring every hour for the first 3 hrs, until firm, about 6 hrs. Serve immediately or cover surface with parchment and then plastic wrap and store for up to 5 days.