Saffron Ice Cream with Candied Pistachios and Rose Syrup
Serves 240 mins prep20 mins cook
One of my best friends inspired me to create this recipe. He always told me stories of saffron ice cream, his favorite treat growing up in Iran. This ice cream has so many layers of sophisticated flavor - you're going to love it!
0 servings
What you need
Instructions
In a small saucepan, gently warm the almond milk with the saffron threads over low heat. Do not boil. Once the milk is warm and has a yellow hue from the saffron, remove from heat and let it steep for 15 minutes to allow the saffron to infuse fully. In a large bowl, whisk together the infused almond milk, full-fat coconut milk, and granulated sugar until the sugar is completely dissolved. Dissolve the cornstarch in 1 tablespoon of water to make a slurry. Add this to the milk mixture. Transfer the entire mixture back to the saucepan and heat over medium heat, stirring constantly, until the mixture slightly thickens and coats the back of a spoon. Remove the mixture from the heat and stir in the vanilla extract and a pinch of sea salt. Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results. Once chilled, give the mixture a good stir to ensure it’s well combined. Pour it into the Ninja Creami pint container and freeze until solid, as per the Ninja Creami instructions. Make the candied pistachios while the ice cream base is chilling. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Melt the coconut oil in a pan, add the sugar, and stir until the sugar is dissolved. Add the pistachios and salt and stir until they're fully coated. Transfer the pistachios to the prepared baking sheet and bake for 10-15 minutes, stirring once or twice until golden and caramelized. Allow them to cool. For the rose water syrup, combine the sugar and water in a saucepan. Bring it to a simmer and cook until the sugar is completely dissolved. Remove from the heat and let it cool. Once cooled, add the rose water and lemon juice. Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer's instructions. To serve, scoop the saffron ice cream into bowls or cones, drizzle with the rose water syrup, and top with the candied pistachios. Enjoy!View original recipe