Persian Ice Cream

Ingredients:
• 1 liter good quality vanilla ice cream
• Good pinch of saffron threads (approx. ¼ teaspoon)
• 1 ½ teaspoons rose water
• 60 g pistachios, chopped finely
• ¾ cup cream or heavy cream
• Garnish with rose petals (optional)

 

Directions: 

Prepare the saffron: In a small bowl, add the saffron threads and a tablespoon of warm water. Let it steep for about 10-15 minutes until the water is infused with the saffron color and flavor.
 

Soften the ice cream: Allow the vanilla ice cream to soften at room temperature for about 10-15 minutes until it’s slightly easier to mix.
 

Mix ingredients: In a large bowl, combine the softened ice cream, saffron infusion (including the threads), rose water, and heavy cream. Mix gently until well combined.
 

Add pistachios: Fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the ice cream mixture.
 

Freeze: Transfer the mixture to an airtight container, smoothing the top. Freeze for at least 4 hours or until firm.
 

Serve: Once the ice cream is set, scoop it into bowls or cones. If desired, garnish with rose petals before serving. 

 

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