Rose, Saffron and Pistachio Ice Cream (no churn)
Rose and saffron are often used together in Persian desserts. Since these two heavily aromatic spices can easily overpower a dish, it’s important to use them sparingly.
Ingredients
- 1 generous pinch saffron
- 1 tsp sugar
- 1 Tbsp milk or cream
- 2 cups 35% whipping cream, very cold
- 1 can (300 ml) sweet condensed milk
- 2 Tbsp vodka (optional, for a softer ice cream)
- 1½ tsp rose water
- ½ cup shelled, toasted pistachios
Method
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1
Grind saffron finely with the sugar. Heat the tablespoon of milk or cream and add to the sugar and saffron mixture.
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2
Whip the very cold cream until firm peaks form.
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3
Incorporate condensed milk to the whipped cream with a whisk until homogeneous.
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4
Add vodka, saffron and sugar infusion, and rose water to the cream and stir well.
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5
Incorporate pistachios into the mixture and pour into a 1.5 liter (6 cups) container.
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6
Freeze at least 6 hours.
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7
For a softer ice cream, remove from freezer at least 15 minutes before serving.
