Extremely exotic and luxurious is what I can say for the ice cream made by this Persian Ice Cream Recipe. I must say that its highly addictive and I had to make it over and over again. You can’t really get tired of it. Let’s get straight to the recipe.
Persian Ice Cream Recipe
- Regular vanilla ice cream
- packet of saffron
- bottle of rose water
- half a mug of hot water
Fill a large bowl with the vanilla ice cream and leave it for 10 minutes so it's started to melt and is easy to stir. Don’t leave it too long however because if it's fully melted it will take longer to re-freeze!
Put a 4th of a teaspoon of saffron in to the small bowl, and crush it in to a powder with the back of the teaspoon. It's surprising how fun this is! Then take a tablespoon of hot water and pour it on to the saffron, mixing it until the dye comes out - a lovely yellow color.
Pour this liquid in to the ice cream and stir well until the dye is evenly mixed throughout. You don't want one corner full of saffron and the other just regular ice cream. Unless of course you're making your own half and half creation!
Pour one teaspoon of rose water in to the ice cream and continue to stir. If you're naughty, pour another spoon and drink it yourself.
Place the finished mixture in to the freezer and stand guard for 6 hours so it can harden without anyone sneaking a peak!
When the 6 hours are up, open the freezer and bask in the glory of your ice cream making skills.
Serve it as you would regular ice cream, with a couple of scoops each (or 5, nobody is stopping you!) You can also sprinkle on a few extra bits of saffron and drop some pistachio nuts on to the top for added flavor and display, just like the pros.