📝 About This Recipe
Experience the 'Cold Milk' of Kabul, a legendary street food delicacy known for its incredibly dense, chewy texture and intoxicating floral aroma. This artisanal ice cream is traditionally churned in metal canisters surrounded by salt and ice, resulting in a crystalline yet creamy masterpiece infused with premium saffron and fragrant rosewater. Topped with a thick layer of clotted cream (Qaymaq) and crunchy pistachios, it is a cooling oasis of flavor that captures the soul of Afghan hospitality.
🥗 Ingredients
The Ice Cream Base
- 4 cups Whole Milk (Full fat is essential for texture)
- 2 cups Heavy Cream (Min 36% fat content)
- 1 1/4 cups Granulated Sugar
- 1 1/2 tablespoons Salep powder (or Cornstarch) (Salep provides the authentic chewy texture)
- 1/2 teaspoon Saffron Threads (High quality, crushed and bloomed in 1 tbsp hot water)
- 3 tablespoons Rosewater (Culinary grade)
- 1 teaspoon Ground Cardamom (Freshly ground for best aroma)
- 2 tablespoons Liquid Glucose or Light Corn Syrup (Prevents ice crystals)
The Qaymaq Topping (Clotted Cream)
- 1 cup Heavy Whipping Cream (Very cold)
- 1 tablespoon Powdered Sugar
- 1/4 teaspoon Ground Cardamom
Garnish
- 1/2 cup Raw Pistachios (Slivered or roughly chopped)
- 1 tablespoon Dried Rose Petals (Edible grade)
👨🍳 Instructions
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1
In a small bowl, crush the saffron threads with a pinch of sugar using a mortar and pestle, then stir in 1 tablespoon of boiling water. Set aside to bloom for at least 15 minutes.
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2
In a heavy-bottomed saucepan, combine 3 1/2 cups of the milk, the heavy cream, sugar, and liquid glucose. Bring to a gentle simmer over medium heat, stirring frequently to ensure the sugar dissolves.
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3
In a small bowl, whisk the remaining 1/2 cup of cold milk with the salep powder (or cornstarch) until perfectly smooth with no lumps.
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4
Slowly pour the salep mixture into the simmering milk while whisking constantly. Continue to cook over medium-low heat for 15-20 minutes, stirring often, until the mixture thickens enough to coat the back of a spoon.
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5
Remove the pan from the heat. Stir in the bloomed saffron (and its liquid), rosewater, and ground cardamom. The mixture should turn a beautiful golden hue.
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6
Transfer the mixture to a heat-proof bowl and allow it to cool to room temperature. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours (preferably overnight).
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7
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, soft-serve consistency.
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8
While the ice cream churns, prepare the Qaymaq topping. Whip the 1 cup of heavy cream with powdered sugar and a pinch of cardamom until stiff peaks form. Keep chilled until ready to serve.
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9
Transfer the churned ice cream to a shallow container. For an authentic Afghan texture, use a heavy spoon to 'beat' the ice cream against the sides of the container for a few minutes before final freezing; this develops the characteristic stretch.
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10
Freeze the ice cream for an additional 2-4 hours to firm up.
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11
To serve, scoop the ice cream into chilled bowls. Top generously with a dollop of the whipped Qaymaq, a handful of slivered pistachios, and a sprinkle of rose petals.
💡 Chef's Tips
If you cannot find salep powder, use cornstarch mixed with a tiny pinch of xanthan gum to mimic the 'stretch' of authentic Sheer Yakh. Always use high-quality Persian or Afghan saffron; the cheaper varieties won't provide the same depth of color or floral aroma. Do not boil the rosewater; adding it at the end of the cooking process preserves its delicate volatile oils. For the best texture, ensure your ice cream base is ice-cold before churning; this prevents large ice crystals from forming. If the ice cream becomes too hard in the freezer, let it sit on the counter for 5-10 minutes before scooping to regain its creamy elasticity.
🍽️ Serving Suggestions
Serve alongside a glass of hot Afghan green tea (Chai-e-Sabz) infused with cardamom. Pair with a side of 'Gosh-e-Fil' (Elephant Ear pastries) for a delightful crunch. For a modern twist, serve a scoop over a warm slice of cardamom-scented pound cake. Traditionalists enjoy this with a drizzle of extra rose syrup for an intensified floral experience. Offer a small bowl of mixed dried fruits and nuts on the side to balance the creamy sweetness.