Persian Style Ice Cream

This is my version of the Persian ice cream called Bastani Akbar-Mashti. The authentic version contains cream and milk which I cannot eat, so this one only contains rice or almond milk. It is also low in fat, though not low in sugar. It is also delicious! The recipe follows.

Ingredients:
2 egg yolks and 1 egg
100g caster sugar
15g corn starch
500mL almond or rice milk (seive through fine muslin to remove any solids)
1 teaspoon rose water
1/2 teaspoon vanilla essence
40g chopped pistachio nuts (unsalted)
40g chopped turkish delight

Method:
Warm the milk gently on the stove, without boiling.

Beat the egg yolks, egg, caster sugar and corn starch until it thickens and becomes almost white (see below). If you are not sure whether you have achieved the desired result, keep beating for a few more minutes.

Gradually add the warm milk to the whipped mixture, then return to the stove and heat for another minute or two. Cool, then place into a container in the fridge until cold. Place the nuts and turkish delight into the fridge as well.

Ice Cream Machine Method:
Place the cold mixture into your machine on the icecream setting until the desired consistency is reached, then add nuts and turkish delight to machine until mixed. Freeze.

Hand Mix Method:
This will not result in as smooth a result, but it is still quite nice if a little more crystalline. Place the mixture into the freezer, and every hour or so beat the mixture to break up the crystals. Once the mixture is fairly frozen, mix in the nuts and turkish delight.

Serving:
The icecream is quite strongly flavoured, so small servings are best. Allow a little time for the icecream to soften before eating, as it can be a bit firm due to the lack of fat content. It is very nice with fruit such as fresh banana, mango or peach.