Ingredients
Scale
- 3 parts Milk
- 1 part Cream
- Powdered Sugar (to taste)
- Saffron (steeped in milk for 10-15 minutes)
- Rosewater (sparingly)
- Premium Pistachios (chopped for texture)
Instructions
- Prepare saffron by steeping it in hot milk for 10 to 15 minutes to extract the flavor and color.
- In a mixing bowl, combine milk, cream, and powdered sugar. Stir to blend.
- Add the saffron infusion and rosewater. Mix gently.
- Pour the mixture into an ice cream maker and churn for 20-40 minutes. Add pistachios during the last few minutes.
- Freeze for 2-4 hours to achieve the desired firmness. If no ice cream maker is available, freeze manually, stirring every 30 minutes for 2-3 hours.
- Serve in bowls or as ice cream sandwiches with thin wafers, garnished with chopped pistachios or rose petals.
Notes
- To enhance the flavor of saffron, steep it in hot water or ice cubes before adding to the ice cream mix.
- For a creamy texture without an ice cream maker, use the no-churn method by mixing store-bought vanilla ice cream with saffron, rosewater, and pistachios.
- Prep Time: 15 minutes
- Cook Time: 20-40 minutes (churning)
- Category: Dessert
- Method: Churning or Manual Freezing
- Cuisine: Persian, Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 250 (estimate)
- Sugar: 20g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg