Directions
Step 1
Make the ice cream: Fill a big bowl midway with ice water and place a smaller bowl inside it. To a medium pot set over medium-low warmth, add the cream, milk, and saffron. In a medium bowl, whisk collectively the sugar and egg yolks. When the cream-milk combination is heat, whisk a couple of third of it into the yolk combination till the sugar is dissolved and the liquid is clean, then whisk the yolk combination again into the pot. Cook dinner the custard, utilizing a silicone spatula to scrape the underside of the pot repeatedly, till thickened and a digital thermometer reads 175–180°F, about 3 minutes. (Don’t stroll away from the range, cease stirring, or let the combination boil, or the custard could curdle.) Take away from the warmth, then switch the custard to the ice bathtub; cool, stirring sometimes, till chilly to the contact.
Step 2
Stir the rosewater into the custard, take away it from the ice bathtub, then cowl tightly and refrigerate for at the least 12 hours, or as much as 24. (Don’t skip this step, as churning instantly could trigger the cream to separate.)
Step 3
In the meantime, make the cookies: In a small bowl, place an ice dice and sprinkle over the saffron; put aside till the ice has melted (this creates a saffron “chilly brew”). Utilizing a stand mixer fitted with the paddle attachment, combine the sugar, shortening, and orange zest on low, scraping down the underside and sides of the bowl sometimes, till simply mixed. Add the eggs and 1¼ teaspoons of the saffron focus (reserve any the rest for one more use) and proceed mixing on low pace, scraping down the bowl as wanted, till included. Add the flour and proceed mixing till simply mixed.
Step 4
Grease an 18- by 13-inch rimmed baking sheet with nonstick spray, line with parchment paper, then flippantly grease the paper. Scrape the cookie batter onto the sheet and, utilizing an offset spatula, unfold into a good layer. Refrigerate till agency, about half-hour.
Step 5
Place a rack within the middle of the oven and preheat to 350°F. Sprinkle the raisins evenly over the batter, pushing down gently along with your fingers to settle them into the dough. Bake till the perimeters are barely browned however the cookie continues to be tender within the middle, 18–20 minutes. Put aside to chill to room temperature.
Step 6
In the meantime, line a 9- by 13-inch rimmed baking sheet with parchment, permitting the paper to overhang the 2 lengthy sides of the pan. Switch the sheet to the freezer.
Step 7
Switch the custard to an ice cream machine and churn based on the producer’s directions till thick, frozen, and now not moist in look, about 25 minutes. Retrieve the chilled baking sheet and, utilizing a silicone spatula, scrape the ice cream onto it, smoothing the floor into a good layer. Freeze till stable, 4–6 hours.
Step 8
Construct the ice cream sandwiches: Fastidiously switch the baked cookie to a big slicing board and, utilizing a big knife, trim any dry or crumbly bits from the perimeters, then lower the sheet in half crosswise. Gently flip one half over, raisin-side-down. With the ice cream nonetheless on the baking sheet, use the parchment paper to carry it out of the baking sheet, then invert it atop the upside-down cookie. Peel off and discard the parchment and place the opposite cookie half, raisin-side-up, over the ice cream, urgent down gently to stick. Switch the ice cream sandwich slab again to the 9- by 13-inch baking sheet and return to the freezer till very agency, at the least half-hour.
Step 9
Switch the slab again to the slicing board. Utilizing the massive knife, lower into 10 roughly 3-inch squares. Halve every sq. diagonally to make triangles. Switch the ice cream sandwiches again to the rimmed baking sheet and freeze till the sandwiches are very agency, at the least 1 hour. Serve straight from the freezer. (The sandwiches will maintain for two weeks; if serving greater than 4 hours later, wrap the tray tightly with plastic wrap.)
