Go Back
–+ servings
Persian Saffron Ice Cream

Persian Saffron Ice Cream: A Creamy Delight You’ll Crave

Enjoy a fragrant journey of Persian Saffron Ice Cream, a sweet treat enhanced with saffron, rose water, and pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 8 hours
Total Time 11 hours 15 minutes
Servings: 6 cups
Course: Desserts
Cuisine: Persian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 0.5 teaspoon Saffron Threads Adds a rich aroma and distinct flavor
  • a pinch Salt Enhances flavors
  • 2 tablespoons Rose Water Provides a lovely floral note
  • 1.5 tablespoons Corn Starch Thickening agent for the custard
  • 1.5 cups Whole Milk Base of the ice cream; alternative non-dairy options could be used
  • 0.75 cups Sugar Add to taste or substitute with honey for sugar-free
  • 2 cups Heavy Cream For richness and creaminess; coconut cream is a vegan option
  • 1 teaspoon Vanilla Extract Optional for added flavor
Crunch
  • 3 tablespoons Pistachios Chopped or slivered for crunch
Garnishing
  • Waffle Cookies For decorative touch
  • Rose Petals For decorative flavor

Equipment

  • Medium saucepan
  • Bowl
  • whisk
  • Mortar and pestle
  • Ice Cream Maker
  • airtight container

Method
 

Preparation Steps
  1. Prepare the saffron mixture by grinding saffron threads with salt and dissolving them in rose water. Soak for 15 to 20 minutes.
  2. Mix corn starch with ½ cup of milk until smooth and set aside.
  3. Heat 1 cup of milk and sugar in a saucepan over medium-high heat until boiling.
  4. Whisk in the corn starch mixture on low heat and simmer for 5-7 minutes until thickened.
  5. Cool the custard in an ice bath to room temperature.
  6. Add heavy cream and the saffron-rose water mixture to the cooled custard, mixing well.
  7. Chill the mixture overnight in the refrigerator.
  8. Freeze the mixture in an ice cream maker for 20-30 minutes. Add pistachios when it begins to set.
  9. Transfer to an airtight container, cover with parchment, and freeze for at least 4 hours.
  10. Serve garnished with additional pistachios, waffle cookies, or rose petals.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 50mgPotassium: 250mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

For vegan options, substitute heavy cream with coconut cream and use sweeteners suitable for vegan diets.

Tried this recipe?

Let us know how it was!