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.
- 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
Grind saffron finely with the sugar. Heat the tablespoon of milk or cream and add to the sugar and saffron mixture.
Whip the very cold cream until firm peaks form.
Incorporate condensed milk to the whipped cream with a whisk until homogeneous.
Add vodka, saffron and sugar infusion, and rose water to the cream and stir well.
Incorporate pistachios into the mixture and pour into a 1.5 liter (6 cups) container.
Freeze at least 6 hours.
For a softer ice cream, remove from freezer at least 15 minutes before serving.