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Go on, indulge yourself with this inspired combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.
Ingredients
- 1 pinch saffron
- 2 tablespoons warm milk
- 1 ½ quarts vanilla ice cream, softened
- 1 ½ tablespoons rose syrup
- ½ teaspoon ground cardamom
- ¼ cup chopped pistachio nuts
Directions
Step 1
Add the saffron to the warm milk and set aside for 15 minutes.
Step 2
Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.
Cook’s Note
For the rose syrup I used Rooh Afza, a very famous rose syrup made in India. Rooh Afza is usually had with cold water or milk or added to desserts. You can pick it up from any Indian grocery store.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 230 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat7g | 35% |
| Cholesterol44mg | 15% |
| Sodium100mg | 4% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber1g | 4% |
| Total Sugars23g | |
| Protein4g | |
| Vitamin C1mg | 6% |
| Calcium133mg | 10% |
| Iron0mg | 2% |
| Potassium242mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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