Persian Rose, Pistachio & Saffron Ice Cream




I’ll be honest with you, the first time I tried Persian ice cream, I wasn’t the biggest fan. It took me a while to get acquainted to the unfamiliar spices. It’s a fragrant, golden saffron laced, pistachio filled delight of a Persian custard ice cream. Once I created my own, I learned to balance out the flavors between the spice and richness, which created this incredible recipe. Now, there’s a way to make it quickly, and the longer (traditional) way of making ice cream. I’ve done both, and they are equally filled with flavor and indulgent. That being said, here’s two options you can make this!


The QUICK way!

One pack of vanilla ice cream (pareve if serving with meat!)

One pack of pistachio ice cream

Saffron threads

1 tablespoon cardamom

Rose water

Chopped pistachios

Edible roses (for garnish)


In a bowl, let the vanilla and pistachio ice cream sit until it’s liquify and easily mixable (not completely melted!)

While you’re waiting, in a small bowl, put 3 tablespoons of boiling water with saffron threads until it becomes a golden liquid.

Add in the saffron mix to the ice cream, mix in pistachios & 3 tablespoons of rose water. (Or roseAdd in the cardamom and combine all together.

Place it in a nice serving bowl, flatten the ice cream and garnish with pistachios and edible roses! Keep in freezer for a few hours & serve!!




The traditional way

1 1/2 cup whole milk

1 1/2 cup heavy cream

3/4 cup sugar

1/4 cup sugar

1/4 teaspoon salt

Saffron threads

2 tablespoons rose water

5 egg yolks

1/4 cup copped pistachios


Grind saffron threads until it is a powder consistency. Pour the rose water into the saffron and set aside.

Combine milk, cream, sugar and salt in a saucepan and heat medium low.

Add the saffron mixture once sugar is dissolved, but do not allow to boil!

Meanwhile, whisk eggs until fully combined. Pour the egg mixture into the warm milk pan, constantly stirring.

Cook on low for 15 minutes, then set aside, cover & chill (at least 6 hours) for the custard to develop.

Pour the custard mixture into an ice cream maker (or by hand) and pour into a container. Serve with wafers or by itself!




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