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Persian Ice Cream with Saffron and Rosewater


- 1 1/2 qt vanilla ice cream

- 1/4 tsp saffron, crushed

- 1 TBS water, hot

- 1 TBS rose water

- 1/2 cup pistachios, shelled and coarsely chopped


Allow to soften at room temperature for 10 minutes:

- 1 1/2 qt vanilla ice cream

In the meantime, combine in a small bowl:

- 1/4 tsp saffron , crushed

- 1 TBS water , hot

When ice cream has softened, place in a large bowl with the saffron mixture.

Mix in:

- 1 TBS rose water

- 1/2 cup pistachios , shelled and coarsely chopped

Continue mixing until thoroughly combined.

Scrape ice cream back into it's original container and freeze until hardened, at least 6 hours.

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