Traditional Persian ice-cream is thick, smooth and strangely stretchy; sometimes tinted yellow with saffron, but nearly always flavoured with rosewater and garnished with chopped pistachios. It’s hard to recreate at home because you need sahlab, the ground root of an orchid, to create the distinctive stretchy consistency.
Instead, here is an alternative saffron ice-cream that uses a duo of molten gold – saffron liquid and honey – and chunks of sparkling candied ginger. It is rich, luscious and intensely flavoured: fit for a Shah!