Mashti Malone's Ice Cream is an Iranian ice cream parlor. Mashti and Mehdi Shirvani grew up in a small town in northern Iran, and after immigrating to Los Angeles, took over Mugsy Malone's Ice Cream Parlor, but didn't have enough money to change the sign completely. They could only change the first half, and thus Mugsy Malone's became Mashti Malone's.   | Video

Mashti Shirvani has been creating ice cream and sorbet with exotic flavors such Rosewater Saffron with Pistachios, Orange Blossom with Pistachios, Lavender, and their newest flavor, Herbal Snow. Don’t fret, if you’re not a big experimenter, flavors such as pomegranate, Turkish coffee and mango are available, as well as the Mashti, an ice cream sandwich made of paper-thin wafers. They also introduced a new line of antioxidant flavors: yum berry, sour cherry, black currant, acai berry, and goji berry. They use no preservatives, eggs, refined sugar or artificial colors and flavors in their ice cream.

If you like to make your own ice cream, you can try our recipe, almost the same as Mashti's Rosewater, Saffron, and Pistachio. If not, you can get their ice cream online at www.mashtimalones.com or at their stores at 1525 N. La Brea Ave., in Los Angeles, CA; and, at 143 N Maryland Ave, Glendale, CA.

Rosewater Saffron with Pistachios Ice Cream

1 1/2 cups half-and-half
1/2 of a Vanilla Bean
6 egg yolks
1 cup sugar
1/2 teaspoon Saffron
1/3 cup Rose Water
1 cup finely chopped pistachios

Bring half-and-half to a boil, add vanilla bean and saffron. Beat egg yolks and sugar together.
Add half-and-half mixture slowly to yolks, then cook over simmering water until thickened. Remove, cool in an ice bath, add rosewater. Refrigerate overnight. Strain through a fine strainer, add pistachios, and freeze in the ice cream maker following the manufacturer’s instructions. Serves 4 to 6.

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