For my Persian ice creams, I use:

 

• A+ Super Negin Saffron, from Mashhad in the Khorasan Province.

• Rosewater from Kahsan.

• Pistachios from Iran from the local Persian store; Ayoub.

• Cream pieces in my Akbar Mashti flavour from Persian owned Royal Gourmet Foods.

• Avalon Organic milk from B.C., Canada.

• Organic cane sugar from Brazil

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