Sheer Yakh
Rich, fragrant Afghan ice cream with cardamom, rose water, and pistachios.
A DISH WITH A STORY
Literally “cold milk,” sheer yakh is an iconic Afghan treat sold by street vendors and served at celebrations. Traditional versions are stretched and dense; this home method keeps the signature fragrance and crunch with standard equipment.
INGREDIENTS
8 servings- 3 cupswhole milk
- 1½ cupsheavy cream
- ¾ cupsugar
- 3 tbspcornstarch
- 1½ tspground cardamom
- 1½ tbsprose water
- ½ cupchopped pistachios
- ¼ tspsaffron threadsbloomed in 1 tbsp hot water, optional
METHOD
- 01
Whisk ½ cup cold milk with the cornstarch until smooth.
- 02
Heat the remaining milk, cream, and sugar until steaming. Whisk in the cornstarch mixture and cook 4–5 minutes until lightly thickened.
- 03
Remove from the heat; stir in cardamom, rose water, and saffron. Chill the base completely.
- 04
Churn in an ice-cream maker according to its instructions, adding half the pistachios in the final minute.
- 05
Transfer to a shallow container, cover the surface, and freeze for at least 4 hours.
- 06
Let stand at room temperature for 8 minutes before scooping. Garnish with the remaining pistachios.
THREE DETAILS THAT MATTER
- 1
Chill the base thoroughly before churning.
- 2
No machine: freeze in a shallow pan and whisk vigorously every 40 minutes for 4 hours.
- 3
Rose water strength varies; start with less and taste.
