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Rose Saffron Ice Cream with Pistachios

Prep Time10 mins
Cook Time10 mins
Chilling6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: saffron and rose ice cream, saffron rose ice cream
Servings: 6 servings
Author: Samantha Ferraro
Cost: $10


Ice Cream Maker


  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/8 teaspoon Saffron
  • 1/2 cup sugar + 1 teaspoon
  • 3 tablespoons rosewater
  • 3 egg yolks
  • 1/2 cup shelled pistachios roughly chopped


  • In a medium pot, whisk together milk, heavy cream and 1/2 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.


Always have the ice-cream bowl ice cold and chilled.
Recipe Inspired by
My Persian Kitchen