Indian Yogurt Ice Cream with Saffron

Ingredients

• 150 ml Heavy Cream
• 1 tsp ground saffron
• 1 pinch Cardamom
• 1 pinch Cinnamon powder
• 60 g pecans
• 2 tbsp shelled pistachios
• 500 g plain yogurt
• 2 tbsp liquid honey

Instructions

1. 1.

   Bring the cream with the spices to a boil in a saucepan, remove from heat and let cool. Roast the nuts and pistachio seeds in a hot pan without oil until fragrant, then set aside to cool and roughly chop.

2. 2.

   Whisk the yogurt with the honey, beat the cream stiffly, and fold it into the yogurt mixture. Finally stir in half of the nuts and the pistachio seeds.

3. 3.

   Distribute the mixture into glasses and place them in the freezer for 4 hours.

4. 4.

   Serve sprinkled with the remaining nuts.