Shortcut Persian Saffron Ice Cream
Serves: 5+
Ingredients
- 1.5 quarts of high quality vanilla ice cream
- 1.5 tablespoons rose water
- 1 pinch of saffron (0.5 grams)
- ¼ teaspoon cardamom
- 20 grams of chopped Pistachio
- Ground pistachio for garnish
- Rose Petals for garnish
Steps
- Grind saffron into a powder and pour over 3 ice cubes. Allow the ice cubes to melt into an infusion, blooming your saffron for maximum flavor and color.
- Transfer ice cream from its original container into a large mixing bowl and allow it to soften (but not melt).
- Add saffron infusion, rosewater and pistachios to the softened ice cream and mix well.
- Transfer ice cream mixture back into its original container and place in a freezer for at least 4 hours
- Remove from the freezer and serve. Top with ground pistachio and rose petals for garnish.
