This spin on traditional Persian ice cream keeps the signature flavors of cardamom, rose water and saffron, without any of the fuss of the ice cream maker, thanks to sweetened condensed milk and fresh whipped cream. Depending on the length of your saffron strands, as well as the quality and origin of your saffron, the hue intensity will vary from a pale yellow to a deeper gold.
Make ahead: The ice cream needs to be made and frozen at least 6 hours before serving.
Storage: Freeze, tightly covered, for up to 4 weeks.
From food blogger Shadi HasanzadeNemati.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 12 (makes 2 quarts)
Directions
Step 1
Using a mortar and pestle, grind the saffron threads to a fine powder; depending on how long your saffron threads are, you should get between 1/4 and 1/2 teaspoon of ground saffron. (If you don’t have a mortar and pestle, you can grind the saffron using the flat and dull side of a large chef’s knife against a clean, scent-free cutting board, alternating between the two, until finely ground.) Place the ice in a small bowl and sprinkle the ground saffron over. Set aside until the ice melts; this will be your saffron water.
Step 2
In a large bowl, stir together the sweetened condensed milk, saffron water, rose water and ground cardamom.
Step 3
In the bowl of a stand mixer with a whisk attachment, or using a handheld mixer and a large bowl, beat the cream, starting with low speed and gradually increasing to high, until stiff peaks form. Gently fold in the condensed milk mixture, then fold in the pistachios until evenly distributed. Transfer the mixture to a 9-by-5-inch loaf pan and smooth out the top with an offset spatula. Sprinkle with more pistachios, cover with plastic wrap and freeze for 6 to 12 hours, or until very firm.
Step 4
To serve, let the loaf pan sit at room temperature for 5 to 10 minutes before scooping.
Substitutions
Rose water >> orange blossom water, or vanilla or almond extract. (If using the extracts, decrease the amount to about 2 teaspoons.)
No saffron? >> Skip it.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving
Calories
310
Fat
21 g
Saturated Fat
12 g
Carbohydrates
27 g
Sodium
72 mg
Cholesterol
70 mg
Protein
5 g
Fiber
1 g
Sugar
25 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food blogger Shadi HasanzadeNemati.
Tested by Olga Massov.
Published August 10, 2020
Related Recipes
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnnqR6pLTUq6Vmq5Gbs7O7zWagnJ1dmL%2Bmrcxo