Directions:
Prepare the Saffron Mixture:
In a small bowl, combine the pinch of saffron with the 2 tablespoons of warm milk.
Allow the saffron to steep in the milk for about 10 minutes. This will release the color and flavor of the saffron.
Mix the Ice Cream Base:
In a large mixing bowl, add the softened vanilla ice cream.
Pour in the saffron milk mixture, rose syrup, and ground cardamom.
Using a spatula, gently fold the ingredients together until well combined and evenly distributed. Be careful not to overmix to maintain the ice cream’s creamy texture.
Add the Pistachio Nuts:
Fold in the chopped pistachio nuts, ensuring they are evenly distributed throughout the ice cream mixture.
Freeze the Ice Cream:
Transfer the ice cream mixture to an airtight container.
Smooth the top with a spatula, cover with a lid, and place the container in the freezer.
Freeze for at least 4-6 hours or until the ice cream is firm.
Serve:
When ready to serve, allow the rose ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping.
Scoop the ice cream into bowls or cones.
Optionally, garnish with additional chopped pistachio nuts or a drizzle of rose syrup.
Enjoy your delightful and fragrant Rose Ice Cream!
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