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Persian Saffron Ice Cream

Persian Saffron Ice Cream



This is my husband’s favorite ice cream! When I learned how to make it he could not have enough! You can make it pareve to be served after a meat meal if you use pareve vanilla ice cream. Also, it is delicious made with dairy ice cream…your choice! The whipped cream slabs are optional.

Tricks of the trade: Saffron can be ground in a small mortar and pestle or using the back of a spoon against the wall of a cup.

This ice cream can also be made in an ice cream maker. Simply follow your appliance instructions for vanilla ice cream (dairy or pareve) and add the remaining ingredients in the list below.

Ice cream

  • 1 pint parve or dairy vanilla ice cream
  • ¼ teaspoon saffron
  • 3 tablespoons rose water
  • 2 tablespoons slivered pistachios, divided

Garnish (optional)

You will need ½ cup parve or dairy whipping cream, not whipped

  • Remove ice cream from freezer and let it stand for 20 minutes or until it becomes easy to manipulate. If using cream garnish, pour ½ cup of whipping cream (¼-inch thick) into flat plate and place it in the freezer until it hardens.
  • Mix saffron and rose water and fold into softened ice cream. Fold in the pistachios, reserving some for garnish.
  • Remove the whipping cream crust from the freezer and break into pieces. Fold some pieces into the ice cream and reserve a few for garnish.
  • Serve in small bowls and garnish with the remaining pistachios and frozen whipping cream.
Reyna Simnegar, the author of Persian Food from the Non-Persian Bride, was born and raised in Venezuela. Her family history dates back to the Spanish Inquisition when her family fled from Spain and ultimately arrived in Venezuela. Reyna moved to the United States in 1995 to pursue higher education. She now lives with her wonderful husband and vivacious five boys in Boston, MA
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Brigid Park Sydney February 26, 2014

it's made from rosewater Bastani is a really interesting new ice cream because it is a Persian flavour Reply

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