Saffron Rosewater Ice Cream
This vibrant and floral, rich yet refreshing saffron rosewater ice cream is the perfect show-stopping summer dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rumispice.com.
Cooking tools:
- Ice cream maker
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
- Fine-mesh sieve
- Plastic wrap
- Loaf pan
- Refrigerator
- Freezer
- Stove
- Chef's knife
- Crushing tool
Ingredients
- 6 large egg yolks (save the whites and make some meringues!)
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Rumi Afghan Saffron, crushed
- 1/4 cup pure rosewater
- 1/2 teaspoon pure vanilla extract
- 1/2 cup unsalted pistachios, crushed
- dried roses, for garnish (optional)
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