Qabili Pilau Ice Cream
This recipe took second place in our 2014 Iowa State Fair ice cream competition. It's inspired by Qabili Pilau, the national dish of Afghanistan.
Qabili Pilau Ice Cream
Rated 5.0 stars by 1 users
Category
Ice Cream
Cuisine
American
Servings
2 Quarts
Ingredients
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1 1/2 C. Whole Milk
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1/2 C. Granulated Sugar
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1/2 C. Packed Brown Sugar
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3 C. Heavy Cream
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2 tsp. Garam Masala Blend
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1/2 tsp. Cinnamon, Saigon Ground
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1/4 tsp. Cloves, Ground
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1 Tbsp. Vanilla Extract, Tahitian
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2/3 C. Carrots, Finely Shredded
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1/3 C. Raisins, Roughly Chopped
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1/2 tsp. Orange Peel, Fresh, Finely Graded
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Pinch of Sea Salt, Fine
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1 C. Water
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1 C. Granulated Sugar
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1/4 C. Sliced Almonds
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Pinch of Sea Salt, Fine
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Pinch of Saffron
Ice Cream Base:
Candied Carrots & Raisins:
Saffron Toasted Almonds
Directions
Mix milk and sugars in large mixing bowl. Whisk with an electric mixer until sugars are dissolved, about 2 minutes. Stir in cream, Garam Masala Blend, Cinnamon, Cloves, and Vanilla Extract. Let the mixture hang out in the refrigerator at least 2 hours, or even overnight.
In a small saucepan, mix sugar and water for the candied mix-ins. Bring to a boil, stirring until the sugar dissolves. Add carrots, raisins, orange peel, and salt. Reduce heat to medium and simmer until carrots are soft, about 15 minutes, stirring occasionally. Strain, reserving your dynamite simple syrup by-product for tasty cocktails and desserts. Allow to cool.
In a dry skillet, lightly toast sliced almonds. When light golden brown, remove almonds from skillet and toss with saffron and salt.
After it has chilled, remove ice cream base mixture from refrigerator. Whisk briefly to re-mix any spices that may have settled to the bottom. Pour into ice cream maker and freeze to manufacturer’s instructions. With about 5 minutes remaining in the ice cream maker (when ice cream has reached “soft serve” consistency), add the candied mix-ins. Pour into container(s) and freeze.
Serve topped with Saffron toasted almonds and eat it. EAT IT ALL!