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Saffron Ice Cream

Posted on 2011-04-20
Saffron Ice Cream
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This is an easy homemade recipe for Persian Saffron Ice Cream (Bastani Akbar Mashti) and a great summer dessert. You can serve in a small bowl or place in between two round wafers.


Yield: Serves 7-8

INGREDIENTS
  • 1.66 L vanilla ice cream
  • 1 cup whipping cream (35%)
  • 1/3 cup (about 40 g) slivered pistachios
  • 1/4 teaspoon ground saffron
  • 2 tablespoons rosewater (you can find it at any Iranian store)
INSTRUCTIONS

Dissolve ground saffron in 1 tablespoon of boiling water and set aside (click for How to Use Saffron).

Cover a shallow 11x9-inch cookie sheet (or a shallow flat dish) with aluminum foil and pour a layer of whipping cream on the foil (about 1/4-inch thick). Place it in the freezer until it hardens, at least 3 hours.

Saffron Ice Cream

Remove the vanilla ice cream from freezer and let it stand at room temperature for 30 minutes or until softened.

Saffron Ice Cream

Then add the dissolved saffron, rosewater, and pistachios to softened ice cream; mix well.

Remove the whipping cream from freezer and break it into small pieces.

Saffron Ice Cream

Add the whipping cream pieces to the ice cream mixture and stir well. Place the saffron ice cream in an airtight plastic container. Return to the freezer and let stand overnight.

Note: Please do not use our photos without prior written permission. Thanks!

Saffron-Ice-Cream
  
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Comments

Posted by Ana on 2011-04-22
This dessert is great. I'm loving this :)

Posted by Helena on 2011-04-20
I love this one.

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