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.
- 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
- 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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Serving Size:1/2 cup
Amount 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