Saffron Ice Cream with Pistachio
Servings: 2
Time: 25-30 minutes
Ingredients:
1 pint (2 cups) vanilla ice cream softened slightly (about 10 minutes out of the freezer)
1/2 teaspoon Zarina saffron threads divided (1/4 tsp for brewing, 1/4 tsp for garnish) prepared over a couple of ice cubes for 15 minutes
3/4 cup heavy cream (frozen over a baking sheet, optional) for different textures in the ice cream
1/2 teaspoon rose water (optional) for a floral Persian touch
60 g pistachios, finely chopped
Dried rose petals
(optional) for garnish and texture inside the ice cream mixture
Instructions:
Brew the Zarina Saffron:
Using a mortar and pestle, grind 1/4 tsp Zarina saffron threads into a fine powder. Place the powder in a small bowl set over a couple of ice cubes and let it sit for 15 minutes to release its golden color and aroma. Stir gently to chill and enhance the flavor.
Prepare the Cream:
Pour the heavy cream onto a parchment-lined tray or plate. Freeze for 1 hour until solid. This step adds a classic Persian texture when folded in.
Mix the Ice Cream:
Take the vanilla ice cream out of the freezer and let it soften slightly in a large bowl (do not let it fully melt). Gently stir in the brewed saffron and rose water using a spatula or wooden spoon. Fold in most of the chopped pistachios, saving some for garnish.
Finish and Freeze:
Chop the frozen cream into small pieces and fold it into the ice cream mixture. Transfer everything back into the ice cream container. Top with remaining pistachios and optional rose petals. Freeze for at least 8 hours or overnight until firm.
Tips: Slightly softening the ice cream helps you mix in saffron and rose water evenly without losing structure.
Tips: Freezing the cream adds a traditional texture and luxurious mouthfeel that mimics Persian bastani.
Serve: Scoop into bowls or sandwich between crispy wafers for a nostalgic Persian-style ice cream sandwich. Golden, floral, and irresistibly creamy.
