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Persian Ice Cream with Saffron and Rose Water

Try a bit of the exotic with this Persian Ice Cream with Saffron and Rose Water. It’s easy to make at home and WITHOUT an ice cream machine.

Persian Ice Cream with Saffron and Rose Water by FamilySpice.com

Summer vacation in San Diego should run July through September; those are our hot months. It seems like the heat really kicks in when the kids return to school. Not that I’m whining or complaining. The ice cream maker is in full swing and the popsicles are in constant supply. For a taste of the exotic, the kids really love this Persian Ice Cream with Saffron and Rose Water. And it’s easy to make WITHOUT an ice cream machine.

It’s a short cut we like to do when we are impatient. First you will need good vanilla ice cream and let it  soften a bit.

Crush your saffron using a mortar and pestle and dissolve in a bit of warm water.

Stir this into the softened ice cream with rose water and pistachio bits.

Stick it back in the freezer to let it harden and enjoy!

Persian Ice Cream with Saffron and Rose Water by FamilySpice.com

As I’ve mentioned in previous posts, the amount of saffron you use is dependent on the quality of the saffron used. High grade saffron threads are dark red, not orange and not yellow. Don’t be duped by cheap saffron. The color and aroma produced will not be the same.

Saffron by FamilySpice.com

And although some people think that turmeric is a fine substitute for saffron, IT IS NOT. Definitely do NOT use turmeric in ice cream because you will end up producing something gross.

Persian Ice Cream with Saffron and Rose Water

Persian Ice Cream with Saffron and Rosewater

This version is very easy to make, without the use of an ice cream machine! Recipe by Laura Bashar of Family Spice

Ingredients:

  • 1 1/2 qt vanilla ice cream
  • 1/4 tsp saffron, crushed
  • 1 TBS water, hot
  • 1 TBS rose water
  • 1/2 cup pistachios, shelled and coarsely chopped

Directions:

  1. Allow to soften at room temperature for 10 minutes:
    • 1 1/2 qt vanilla ice cream
  2. In the meantime, combine in a small bowl:
    • 1/4 tsp saffron , crushed
    • 1 TBS water , hot
  3. When ice cream has softened, place in a large bowl with the saffron mixture.
  4. Mix in:
    • 1 TBS rose water
  5. 1/2 cup pistachios , shelled and coarsely chopped
  6. Continue mixing until thoroughly combined.
  7. Scrape ice cream back into it's original container and freeze until hardened, at least 6 hours.

Notes:

Cooking Tips: As high-quality saffron is expensive, you can help the ice cream's color by using a little yellow food coloring.

Prep Time:

Persian Ice Cream with Saffron and Rosewater Detail