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In a small saucepan, combine the heavy cream and granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the cream is warm but not boiling. Remove from heat.

Add the crushed saffron threads to the warm cream mixture. Stir well and let it steep for 5 minutes to allow the saffron to infuse its flavor and color.

Stir in the rose water into the saffron-infused cream. Set aside to cool completely.

Once the saffron cream mixture is cool, gently fold it into the slightly softened vanilla ice cream in a large mixing bowl. Be careful not to overmix, just enough to evenly distribute the saffron mixture.

Fold in the chopped pistachios.

Transfer the ice cream mixture to a freezer-safe container. Cover tightly and freeze for at least 4 hours, or until firm. For best results, freeze overnight.

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.


In a small saucepan, combine the heavy cream and granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the cream is warm but not boiling. Remove from heat.

Add the crushed saffron threads to the warm cream mixture. Stir well and let it steep for 5 minutes to allow the saffron to infuse its flavor and color.

Stir in the rose water into the saffron-infused cream. Set aside to cool completely.

Once the saffron cream mixture is cool, gently fold it into the slightly softened vanilla ice cream in a large mixing bowl. Be careful not to overmix, just enough to evenly distribute the saffron mixture.

Fold in the chopped pistachios.

Transfer the ice cream mixture to a freezer-safe container. Cover tightly and freeze for at least 4 hours, or until firm. For best results, freeze overnight.

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
