With pleasure. Though I'm a little seat-of-my-pants when it comes to ice cream recipes -- the ice cream base I keep the same, and the additions go by what I've got on hand. And the base I make is really eggy, so that flavor sort of creeps in to everything. Hold back a few if that's not your style.
And, on the subject of this thread, last night I melted about half a cup of frozen berries (marionberry, raspberry, blueberry mix), squirted on some blood orange syrup (zest of 4 blood oranges, 3/4 cup sugar, 1/2 cup water, boiled and cooled -- stick it in the fridge in a squirt bottle, you'll find uses for it), and dumped some homemade strained yogurt on top -- it was the first truly satisfying thing I'd eaten all day. Highly recommended.
OK, here goes:
Rosewater Ice Cream
2 Cups Milk (skim to whole, doesn't really make much difference to the final fat content)
2 Cups Heavy Cream
9oz Sugar
8 Egg Yolks
1/4 Cup Rosewater
1/2 Cup Pistachios, roughly chopped
Bring the milk and cream to a simmer over low heat. Meanwhile, beat the egg yolks until lightened in color, and then slowly add the sugar and continue beating until thick and light yellow.
Pour a small amount of the hot cream into the yolks while stirring constantly (temper the yolks). Continue slowly adding and stirring until half the cream has been added. Pour the yolks back into the cream pot and cook over medium-low heat, stirring constantly, for ~7 minutes or until a thermometer reads 170 degrees.
Pour through a strainer into a container with a lid. Cover and refrigerate until cool. Stir in rosewater and pistachios and turn in an ice cream maker.
If you want to try rosewater-saffron, add probably 10-15 saffron threads* to the cream as it scalds, and hold it for 5-10 minutes at heat before tempering the eggs.
* It's been a while, so I'm guessing on that amount -- I definitely used more, and it was definitely too much. I purchased a little package for 3 or 4 dollars at an Italian market, and used all of it. I decided that half as much would have been right. Unfortunately, I can't remember half as much as WHAT. Maybe 1/2 gram? I'm not sure.
** If this entry changes in a few days, it's because writing it up made me want to make more rosewater ice cream, and making more might make me realize some improvements/mistakes.