Ice cream is a year round favorite. From rocky road, mint chocolate to colorful sorbets, it is the best treat for all family members especially during summer. I think the saffron ice cream can be one of the most delicious of all. The luscious royal yellow color of the ice cream taken from saffron mixed with the inviting fragrance of rosewater and chunky pieces of frozen cream makes it an all-time favorite treat.
The traditional saffron ice cream consists of milk, sugar, saffron, rosewater and a binding agent called salep powder which is responsible for consistency of the ice cream. Thank goodness for kitchen hacks, here I will share a quick recipe to a delicious ice cream prepared without ice cream machine.
Prep time: 10 min.
Ready in: 1 hr.
Saffron Ice Cream
1 box Vanilla ice cream
2 tablespoons honey
¼ cup rosewater
1/8 cup brewed saffron (or until reaching desired hue)
½ pint heavy whipping cream
crushed pistachio (optional) for garnish
1- Line a flat baking dish with wax paper, leaving about 1 inch extra on each side. Pour the heavy whipping cream. Put in the freezer overnight to harden. The use of cream is optional but it will certainly be richer and tastier if used.
2- Leave the vanilla ice cream on the counter, allowing it to melt a little for ease of combining with the rest of the ingredients. Add honey, brewed saffron and rosewater and mix with a spatula until blended well.
Add the chunks of frozen cream and crushed pistachio if using any.
3- Return the ice cream to a freezer safe container and freeze for at least 1 hour. To serve, scoop out the ice cream and serve in ice cream bowls garnished with edible rose petals and pistachio. Also, it pairs well with wafer sheets to create on-the-go ice cream sandwiches. Noosh-e jān!