Shared by Michal Nir
Shared by Michal Nir
Saffron and Rose Water Ice Cream
Yield: 3 pintsTime: 15 min active + 2 h inactive
Saffron and Rose Water Ice Cream
Yield: 3 pintsTime: 15 min active + 2 h inactiveIngredients
- ½ teaspoon saffron threads
- 3 pints store bought vanilla ice cream, softened at room temperature
- ½ teaspoon ground cardamom
- 1 ½ tablespoons rose water
- ¾ cup raw shelled pistachios, divided
- Dried rose petals for garnish
Preparation
Step 1
Lightly toast the saffron threads in a 350°F preheated toaster oven for about 2 minutes to dry out the saffron threads. This step allows the saffron threads to grind more easily.
Step 2
Place the saffron in a mortar and pestle and grind the saffron until it is a powder-like consistency.
Step 3
Transfer the saffron to a heatproof bowl and add 2 tablespoons of boiling water. Stir and set aside for 10 minutes or until the saffron water is bright red and fully steeped.
Step 4
Place the softened ice cream into a large mixing bowl. Add the saffron water, cardamom, rose water and ½ cup of the pistachios into the bowl. Stir the mixture well with a spatula until the ice cream is completely combined with the ingredients.
Step 5
Transfer the icecream into a 8.5" long, 4.5" wide, 2.75" tall loaf pan and even out the top with the spatula. Transfer the ice cream to the freezer. Freeze the ice cream for at least 2 hours or until completely frozen.
Step 6
Serve cold and garnish with pistachios and dried rose petals.
