1 pinch saffron
2 tablespoons warm milk
1 1/2 quarts vanilla ice cream, softened
1 1/2 tablespoons rose syrup
1/2 teaspoon ground cardamom
1/4 cup chopped pistachio nuts

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  1. Add the saffron to the warm milk and set aside for 15 minutes.
  2. Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

Prep Time: 15 m

Cook: 1 hr

Serves: 12

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