Try a bit of the exotic with this No-Churn Persian Ice Cream with Saffron and Rose Water. It’s easy to make at home and WITHOUT an ice cream machine.
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!
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.
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.
No-Churn Persian Ice Cream with Saffron and Rose Water
Ingredients
- 1 1/2 qt vanilla ice cream
- 1/4 tsp crushed saffron
- 1 TBS hot water
- 1 TBS rose water
- 1/2 cup coarsely chopped pistachios
Instructions
- Allow ice cream soften at room temperature for 10 minutes.
- In the meantime, combine saffron and hot water in a small bowl.
- When ice cream has softened, place in a large bowl and mix in saffron mixture, rose water and pistachios until thoroughly combined.
- Scrape ice cream back into it's original container and freeze until hardened, at least 6 hours.
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Nutrition Information:
Yield:
12Serving Size:
1/2 cupAmount Per Serving:Calories: 139 Total Fat: 7.8g Saturated Fat: 4.1g Cholesterol: 20mg Sodium: 44mg Carbohydrates: 14.5g Fiber: 0.2g Sugar: 14.1g Protein: 3.3g
Maureen | Orgasmic Chef says
This looks fantastic! If you were making ice cream from scratch I would assume that you’d put the saffron and rose water in the mixture before freezing?
Laura says
Yes, you would make the ice cream first in the machine, then stir in the rest of the ingredients prior to freezing in the freezer.
kitchenriffs says
That’s a nifty short cut! Very good idea. I don’t use saffron much, in part because it’s expensive, but more so because I’ve really never learned to use it well (which is because I don’t use it!). I need to buy a bunch someday and just play with it. An expensive education, but a tasty one. Anyway, thanks for an interesting post.
Laura (Tutti Dolci) says
What a pretty ice cream, I love the saffron here!
LiztheChef says
This is beautiful! I can’t wait to try your recipe – simple but elegant.
Sunithi says
Love this short cut method ! I like easy cooking 😉 This is delish ! Will be making it. Pinning it for the future 🙂 Thanks for sharing !
Suzanne Perazzini says
I love stirring anything into ice cream. It’s such a beautiful sight and this looks quite exotic.
Jeanne @JollyTomato says
OK – Sold! Now I know how I’m going to use my saffron! Looks amazing!
Nami | Just One Cookbook says
We just bought a new jar of saffron. I need to make this – I’ve been trying to do it ever since I learned aobut saffron ice cream!! And the rosewater!
Stephanie, The Recipe Renovator says
Oh, this is just gorgeous. I will try it with the coconut (vanilla) ice cream and see how it goes! Thanks for the saffron tips too!
Shelana Ferris says
We have a Persian restaurant that we love to eat at and they serve the best Persian Ice Cream. It’s expensive to eat there so this will be a nice treat.
Laura Bashar says
Make your own Persian food at home! I hope you enjoy the ice cream. It’s cheating by using pre-made vanilla ice cream, but that’s what make this such an easy recipe!