Persian Saffron Ice Cream

Persian Saffron Ice Cream

1 pound of extra creamy vanilla ice cream (Or any alternative dairy free ice cream)
½ cup of rosewater
1 pinch of saffron
25 grams of crushed pistachios

1. Begin by preparing a small dish. Line it with plastic wrap and evenly spread 5
tablespoons of heavy cream into the dish. Place it in the freezer for 2 to 3 hours. This
cream will be used later as creamy chips for the topping. (optional)
2. Empty the vanilla ice cream into a large bowl and allow it to melt for 10 to 15 minutes,
making it easier to mix with the other ingredients. Be careful not to let it completely
melt.
3. Grind down the saffron, then add it to the rosewater. Stir until the saffron dissolves,
creating a deep yellow color. Let the saffron brew in the rosewater for 1 to 2 minutes,
and then pour it into the bowl with the ice cream. Mix thoroughly, ensuring that the ice
cream takes on an even yellow color.
4. Depending on your preference and your guests’ tastes, you can choose to add the
crushed pistachios at this stage to infuse them throughout the ice cream. Alternatively,
you can set them aside to use as a topping later.
5. Let the ice cream mixture sit in the freezer overnight.
6. Enjoy!