Persian Love Ice Cream
Saffron-Rose Persian Love Ice Cream with Pistachios and Cardamom
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
4 egg yolks
1/2 tsp ground cardamom
1/4 tsp saffron threads
2 tbsp rose water
1/2 cup chopped pistachios
Pinch of salt
Directions:
Warm the milk and cream in a medium saucepan over medium heat. Add saffron threads and allow to steep for 5 minutes.
In a separate bowl, whisk egg yolks and sugar until light and pale.
Slowly pour the warm saffron cream into the yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C).
Remove from heat and stir in rose water, cardamom, and salt. Strain the custard through a fine mesh sieve.
Chill the custard in the refrigerator for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
In the last few minutes of churning, add chopped pistachios.
Freeze for 4 hours before serving.
Prep Time: 25 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 310 kcal | Servings: 6 servings
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Fall in love with every bite of this Persian Love Ice Cream Infused with saffron, rose water, and cardamom—it's truly a scoop of elegance.
Persian Love Ice Cream
Saffron-Rose Persian Love Ice Cream with Pistachios and Cardamom
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
4 egg yolks
1/2 tsp ground cardamom
1/4 tsp saffron threads
2 tbsp rose water
1/2 cup chopped pistachios
Pinch of salt
Directions:
Warm the milk and cream in a medium saucepan over medium heat. Add saffron threads and allow to steep for 5 minutes.
In a separate bowl, whisk egg yolks and sugar until light and pale.
Slowly pour the warm saffron cream into the yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C).
Remove from heat and stir in rose water, cardamom, and salt. Strain the custard through a fine mesh sieve.
Chill the custard in the refrigerator for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
In the last few minutes of churning, add chopped pistachios.
Freeze for 4 hours before serving.
Prep Time: 25 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours
Kcal: 310 kcal | Servings: 6 servings
#persianicecream #saffronrose #homemadedesserts #icecreamtreat #floralflavors #middleeasterndessert #pistachiolove #creamyicecream #cardamomdessert #dessertdreams #gourmeticecream #roseflavored #saffronrecipes #eggcustardbase #icecreamrecipes #exoticdessert #persianflavors #homemadeicecream #spicedicecream #romanticdessert
Fall in love with every bite of this Persian Love Ice Cream Infused with saffron, rose water, and cardamom—it's truly a scoop of elegance.
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