This has been quite an exciting weekend and where better to share it than on my blog. I was thinking about just leaving these posts to strictly food related, but what fun is that? Plus I am still giddy with excitement, I can’t bare it!

Do you have a favorite movie that you see over an over again? I mean a true classic that NEVER gets old. Animal House is that for me. My all-time, hands down, laugh till you cry every single time you see it- movie. Even though I’ve seen Animal House a million and one times, know every single line, every song, every scene, I will never skip on the chance to see this masterpiece on the big screen. National Lampoon’s Animal House was playing at the Egyptian Theater here in Los Angeles and not only was it playing…but 2 of the cast members from the movie were there! Ahh..can you believe?!

If you are an Animal House fan…you have to remember “Flounder”.

And 30 years later….

VERY cool experience! If you haven’t seen Animal House, run and find it now! 2 words…Toga…Toga!

Now for another amazing experience. Rose scented ice cream. Before I bought my kitchen-aid ice cream attachment, trips to the local Persian market were necessary to get this floral ice cream. It was like heaven. Creamy and light, sweet and floral. I was on a mission to make this at home.

I found a fabulous recipe from My Persian Kitchen and jumped up and down with joy. Yes..I really did. This recipe had everything I was looking for. Rose water, egg yolks for that extra creaminess and a touch of saffron. So seductive…so perfect.

Method:

1) In a medium pot, whisk together the milk, heavy cream and sugar. Allow to warm up but do not boil. Make sure sugar dissolves and keep warm.



2) Next, grind together the 1 tsp sugar and pinch of saffron threads in a mortar. Grind until the saffron breaks down. You still may see some threads leftover.



3) Add sugar and saffron mixture and the rose warer to cream mixture. Mix to incorporate.

4) On low heat, add the egg yolks slowly while whisking at the same time. Continue whisking and keeping on low heat for about 5-8 minutes.

5) Once everything is mixed well, take the cream mixture and strain it with a small strainer over a bowl to remove leftover saffron threads.

6) Place mixture in a well-sealed container and refrigerate for at least 4hrs to overnight.

Once mixture is chilled, pour into ice-cream maker. I am using the Kitchen-Aid Ice Cream attachment. For this attachment, I placed the setting at 1-2 and let it turn for 20 minutes.

*Note– Always have the ice-cream bowl ice cold and chilled.



7)At the last 2 minutes, add the chopped pistachios.

It will be very soft at this point so place in container and in the freezer for at least 2 more hours until ready to serve.