• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mediterranean Recipes

    Rose Saffron Ice Cream with Pistachios

    Published: Jun 8, 2021 · Modified: Mar 23, 2023 by Samantha Ferraro · This post may contain affiliate links · 7 Comments

    Jump to Recipe

    If I could have one ice cream flavor for the rest of my life, it would be saffron and rose ice cream. Incredibly fragrant, sweet and slightly floral, this Persian ice cream hits all of the flavor spots and I can't get enough!

    Rose saffron ice cream is fragrant, floral and slightly sweet. This Persian ice cream is full of aromatic flavors and finished with chopped pistachios.

    Saffron and Rose Ice Cream

    Persian ice cream is probably one of my favorite ice cream flavors. I am bias to rose water and use it in a number of recipes such as my fruit rose tart and rose pistachio donuts that I make for Passover.

    Saffron is another ingredient I always have on hand and a little goes a very long way. All you need is a pinch and a small jar will even last you through a number of recipes such as seafood and chorizo and Persian donuts called bamieh.

    If you have an ice cream maker, I highly suggest trying these flavors next! There are "no churn" recipes, but I haven't tried that method yet. If you do, please let me know how it comes out!

    Rose saffron ice cream is fragrant, floral and slightly sweet. This Persian ice cream is full of aromatic flavors and finished with chopped pistachios.

    Rose Saffron Ice Cream with Pistachios

    Samantha Ferraro

    LittleFerraroKitchen.com

    Rose saffron ice cream is fragrant, floral and slightly sweet. This Persian ice cream is full of aromatic flavors and finished with chopped pistachios.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Chilling 6 hrs
    Total Time 6 hrs 20 mins
    Course Dessert
    Cuisine saffron and rose ice cream, saffron rose ice cream
    Servings 8 servings
    Calories 242 kcal

    Equipment

    Ice Cream Maker

    Ingredients
     
     

    • 1 ½ cups whole milk
    • 1 cup heavy cream
    • ⅛ teaspoon Saffron
    • ½ cup sugar + 1 teaspoon
    • 3 tablespoons rosewater
    • 3 egg yolks
    • ½ cup shelled pistachios roughly chopped

    Instructions
     

    • In a medium pot, whisk together milk, heavy cream and ½ cup sugar. Allow to warm up but not boil. Make sure sugar dissolves and keep warm.
    • Next, grind 1 teaspoon of sugar and pinch of saffron threads in a mortar. Grind until the saffron breaks down. You still may see some threads leftover.
    • Add sugar and saffron mixture and the rose water to cream mixture. Mix to incorporate.
    • On low heat, add the egg yolks slowly while whisking at the same time. Continue whisking and keeping on low heat for about 8-10 minutes until mixture has thickened slightly.
    • Once everything is mixed well, take the cream mixture and strain it with a sieve (or fine mesh strainer) over a bowl to remove leftover saffron threads.
    • Place mixture in a well-sealed container and refrigerate for at least 4 hours to overnight. The mixture has to be chilled before churning.
    • Once mixture is chilled, pour into ice-cream maker. I am using the Kitchen-Aid Ice Cream attachment. For this attachment, I placed the setting at 1-2 and let it turn for 20 minutes. At the last 2 minutes, add the chopped pistachios.
    • It will be very soft at this point so place in container and in the freezer for at least 2 more hours until ready to serve.

    Notes

    Always have the ice-cream bowl ice cold and chilled.

    Nutrition

    Calories: 242kcalCarbohydrates: 18gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 112mgSodium: 29mgPotassium: 182mgFiber: 1gSugar: 16gVitamin A: 629IUVitamin C: 0.4mgCalcium: 93mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Mediterranean Recipes

    • Turkish pide with two different fillings of cheese and another with spiced ground beef, peppers and tomatoes.
      Turkish Pide (Turkish Pizza) with 2 Different Fillings
    • Plate of homemade pistachio baklava doused in a honey syrup.
      Turkish Pistachio Baklava with Orange Blossom Syrup
    • Red and yellow oven baked beet chips are served alongside a creamy lemon labneh dip.
      Baked Beet Chips with Creamy Labneh Dip
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Jen @ Juanita's Cocina says

      July 02, 2012 at 7:29 am

      5 stars
      Georgeous! Now I just have to figure out where to find rose water!

      Reply
      • Samantha says

        July 02, 2012 at 7:31 am

        Ahh I should have mentioned it in the post. Any Middle Eastern markets by you? Thast where! Ive even seen recipes to make your own.

        Reply
        • rhonda shapiro?Hedgar says

          July 02, 2012 at 5:17 pm

          5 stars
          Also many health-food stores carry rose water. Now for the comment,
          This is driving my nuts LOL, I know my taste buds and they want ROSE ice cream! What I want to know is what is the bowl U used and how much Ice cream does this recipe make. I'm very tempted to buy the attachment for my KA just for this!! Beautifully done Samantha!!!!

          Reply
    2. Kim Bee says

      July 02, 2012 at 8:59 pm

      5 stars
      Sam I am loving this. It's so pretty and I can almost taste it. You did a great job with this ice cream. And you know I have such a fondness for all things pistachio. I must try this.

      And omg Flounder has aged well. He looks fantastic.

      Reply
    3. clg says

      July 03, 2012 at 12:51 am

      5 stars
      I must be the crazy person...but I don't understand what point you add the rose water? Is adding water something that's just a "given" with making ice cream and I should know when to add it?

      Reply
      • Samantha says

        July 03, 2012 at 7:56 am

        You're not crazy. I forgot to add the rosewater when typing. Thanks for pointing that out. I fixed it. It goes into the cream mixture with the saffron.

        Reply
    4. Dana Kelley says

      August 03, 2012 at 12:05 am

      5 stars
      Oh, this ice cream looks tasty! Thanks for sharing of how to do make one. I want to try it out too! But I guess, I just need to buy an ice cream maker.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Flavorful Salad Recipes

    • Kale salad with roasted beets and citrus with orange segments off to the side.
      Winter Kale Salad with Radicchio and Roasted Beets
    • Serve the kale cranberry salad on a platter with crumbled feta cheese and apples.
      Kale Salad with Cranberries, Apples and Feta
    • Parmesan Shaved Brussels Sprouts Salad with Pistachios
      Parmesan Brussels Sprouts Salad with Pistachios
    • This colorful summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with roughly torn fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.
      Summer Fruit Caprese Salad

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved