By This Persian Saffron Ice Cream balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Persian Saffron Ice Cream captures the essence of desserts|ice cream while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Persian Saffron Ice Cream becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1/2 tsp saffron threads
1 pinch salt
2 tbsp rose water
1 1/2 tbsp corn starch
1 1/2 cups whole milk
3/4 cup sugar
2 cups heavy cream
1 tsp vanilla extract (optional)
3 tbsp pistachios (unsalted, chopped or slivered)
Optional Garnish:
Waffle cookies
Edible rose petals
PREPARATION STEPS
Prepare the Saffron Mixture:
Steep the saffron threads in 1 tablespoon of hot water for 10 minutes to release their vibrant colour and aroma.
Cook the Milk Base:
In a medium saucepan, whisk the corn starch with 1/2 cup of whole milk until smooth.
Add the remaining milk, sugar, and a pinch of salt.
Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil. Remove from heat.
Add Flavours:
Stir in the saffron mixture, rose water, and vanilla extract (if using). Let the mixture cool to room temperature, then refrigerate until thoroughly chilled.
Whip the Cream:
Whip the heavy cream until stiff peaks form using a hand or stand mixer.
Combine:
Fold the chilled milk mixture into the whipped cream until well blended. Gently stir in the chopped pistachios.
Freeze:
Transfer the mixture to a freezer-safe container. Cover and freeze for at least 6 hours or overnight until firm.
Serve:
Scoop into bowls or cones and garnish with additional pistachios, waffle cookies, or rose petals for a stunning presentation.
Nutritional Information:
Prep Time: 20 minutes | Chill and Freeze Time: 6–8 hours | Total Time: ~7 hours
Approx. 250 kcal per serving | Servings: 6
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
