MY SISTER FARZANA’S SAFFRON ICE CREAM

I come from a family of six sisters, and we love exchanging recipes. This recipe is a hit with friends and family alike. With only a few ingredients and no churner, this will be your go-to for homemade saffron ice cream!

The saffron and ice cream union traces to the ancient Achaemenid Empire of Persia over 2,500 years ago. Despite the passage of time, saffron remains a cherished and celebrated flavor, its honeyed, floral notes perfectly complementing the creamy richness of our beloved ice cream treats.

Ice cream, like saffron, transcends time, season, and culture bringing us together.

INGREDIENTS

  • 1 can of sweetened condensed milk 14 oz (397 g)

  • 2 cups of heavy cream

  • Generous pinch of Mina Sahar Saffron (about 15 strands)

  • 1 tablespoon of warm milk

  • 1 teaspoon of rosewater (optional)

  • ¼ teaspoon of cardamom

  • A handful of pistachios roughly chopped

  • Dry rose petals (if available)

METHOD

  • Grind the saffron with a teaspoon of sugar in a mortar and pestle. Add to warm milk and bloom for 20 minutes

  • Whip heavy cream with a handheld mixer until soft peaks form

  • Add the condensed milk to the whipped cream and mix well to combine

  • Transfer to a chilled 9-by 4- inch loaf pan. Scatter with the crushed pistachios and dry rose petals

  • Cover and freeze until firm, at least 6 hours, preferably overnight. Enjoy!