Labneh, Rose and Pistachio Ice Cream with Saffron and Star Anise Custard
I was inspired by Yotam Ottolenghi’s Masterclass when creating this recipe. The inspiration came from his lesson about “Labneh” and from watching an interview about
Vanilla, Pistachio & Rose Esfahan (Ariana Bundy’s Recipe)
Ingredients: 1250 gr/2500 ml of simple, no filling, Vanilla Ice Cream 125 gr of baked and blanched Pistachios – sliced lengthwise 125 gr of baked
Chocolate Esfahan
Ingredients: 1 kg/1000 ml of simple, no filling, Chocolate Ice Cream 250 gr of baked Hazelnuts – diced roughly 20 gr of edible Yellow Rose
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