Persian Ice Cream with Saffron and Rosewater

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



  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
    • 1/2 cup pistachios , shelled and coarsely chopped
  5. Continue mixing until thoroughly combined.
  6. Scrape ice cream back into it's original container and freeze until hardened, at least 6 hours.

Persian Ice Cream with Saffron and Rosewater Detail

Prep Time: 10 min
Cook Time: 0 min
Inactive Time: 6 hours freeze time
Difficulty: Easy
Serving Size:

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

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