Sheer Yakh (شیر یخ) — Afghan Rosewater Ice Cream with Pistachio

• 600 mlWhole milk (Use 3.25% fat milk for best body)
• 300 mlHeavy cream (35% fat)
• 160 gGranulated sugar
• 18 gCornstarch (About 2 tbsp)
• 60 mlCold whole milk (For dissolving the cornstarch)
• 15 mlRosewater (About 1 tbsp; use food-grade rosewater)
• 1 tspGround cardamom (Freshly ground if possible)
• 0.5 tspFine sea salt (Balances sweetness)
• 50 gPistachios, unsalted (Coarsely chopped, plus extra for garnish)

Instructions

1. 1

   In a small bowl, whisk the cornstarch with 60 ml cold milk until completely smooth and lump-free. Set it aside for 2 minutes so the starch fully hydrates, which helps it thicken evenly later.

2. 2

   In a medium saucepan, combine 600 ml milk, heavy cream, sugar, and salt over medium heat. Stir continuously until the sugar dissolves and the mixture reaches a gentle simmer, around 85°C, without letting it boil hard.

3. 3

   Reduce the heat to medium-low and whisk in the cornstarch slurry in a thin stream. Cook for 2 to 3 minutes, whisking constantly, until the base thickens to a light custard consistency that coats the back of a spoon.

4. 4

   Remove the pan from the heat and stir in the rosewater and ground cardamom. Let the mixture stand for 5 minutes to bloom the aromatics, then whisk again to ensure the flavor is evenly distributed.

5. 5

   Pour the base into a shallow container and press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until the base is below 4°C for the smoothest churn.

6. 6

   Churn the cold base in an ice cream maker according to the manufacturer’s instructions, usually 20 to 30 minutes. In the last 2 minutes of churning, add the chopped pistachios so they stay distinct and don’t sink.

7. 7

   Transfer the ice cream to a freezer-safe container and smooth the top with a spatula. Freeze for 3 to 4 hours to firm up, then scoop and garnish with an additional 10 g chopped pistachios before serving.