Description
Afghan Sheer yakh ice cream is a unique treat if you had not had them before. They each offer a nice “chew” to them.
Let us know what you think when you try this recipe as compared to traditional American ice cream.
Ingredients
Scale
1 cup whole milk
1 cup heavy cream
3/4 cup sugar
2 tbs milk powder
2 tsp cornstarch dissolved in 2 tbs cold milk or cream (stir very well)
1 very large pinch saffron
1 tsp rose water
1 tsp ground cardamom
1/4 tsp salt
Instructions
- Add the whole milk and heavy cream to a pot and heat it on medium heat.
- When it’s warm, add the sugar, stir until it is dissolved.
- Add the milk powder stir. Add cornstarch, saffron,rose water, cardamom and salt, stir, let the mixture thicken. Once it thickens, 3 min or so,take it off the heat, pour it into the Creami container and allow it to cool.
- Cover and freeze 24 hours.
- Use the creami as directed on the “ice cream” setting. It will not need a re-spin.
- Top with pistachios, Qaimak, Rooh afzah and coconut shavings.
