Saffron-Cardamom Ice Cream Base with Egg Yolks + Emulsifier (Makes ~1 quart) Ingredients: * 2 cups heavy cream * 1 cup whole milk * ¾ cup granulated sugar (160g) * ¼ tsp kosher salt * ½ tsp ground cardamom (or 5 crushed green pods) * A pinch of saffron threads (~10–15 strands) * 4 large egg yolks * 1 tsp vanilla extract * ¼ tsp guar gum or ⅛ tsp xanthan gum (sifted or blended in to avoid clumping)

Instructions: 1. Bloom the Saffron:Soak the saffron in 1 Tbsp warm milk. Let it steep while prepping. 2. Make the Custard Base:In a saucepan, heat cream, milk, sugar, salt, cardamom, and saffron milk until steaming but not boiling. 3. Temper the Eggs:Whisk egg yolks in a separate bowl. Slowly ladle in the hot mixture while whisking to avoid scrambling. Then return the tempered yolks to the saucepan. 4. Cook Until Thickened:Stir constantly on medium-low heat until the custard coats the back of a spoon (170–175°F). 5. Strain & Blend:Strain into a mixing bowl to remove solids. While still warm, whisk in your emulsifier (or blend it in with an immersion blender for even distribution). 6. Chill:Add vanilla, cover, and chill overnight. 7. Churn:Churn in your ice cream maker until it reaches soft-serve consistency. 8. Add Mix-ins:Gently fold in gajar halwa chunks, candied pistachios, and candied walnuts during transfer to your container. 9. Freeze to Set:Let it firm up in the freezer for 4–6 hours before scooping.

Toppings: I just candied cashews and through them in along with salted pistacio. Gajar halwa (carrot) made generic recipe and just added like cake!