Ingredients2 h 20 m servings 233
- Add the saffron to the warm milk and set aside for 15 minutes.
- 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.
- Cook's Note
- For the rose syrup I used Rooh Afza, a very famous rose syrup made in India. Rooh Afza is usually had with cold water or milk or added to desserts. You can pick it up from any Indian grocery store.
- If you want to enhance the pistachio flavor toast the nuts on a baking sheet in a 350 degree F oven for 5 to 10 minutes until they are slightly brown.
Per Serving: 233 calories; 12.9 26.8 4.5 44 101 Full nutrition
ReviewsRead all reviews 8
What a great, light and tasty dessert after some heavy hot curries! Couldn't find rose syrup so substituted rose water in the same quantity without problems, also we only used 0.1 grams of saffr...
This was FANTASTIC! The light, refreshing combination of flavors was the perfect ending to a spicy Indian dinner - very simple & elegant. Thanks for a great recipe!
Very nice ice cream. I made it to take to a Diwali dinner. I used Haagen Daz vanilla 1 qt and 1 pint. I did not have cardamom, which I somehow ran out of, so I omitted it. I used one large T...
What a nice ice cream.I couldn't find rose syrup but I used rose water,3 cap fulls. The rose flavor is not overpowering and makes this ice cream very delicate. The spices add a nice flavor maki...
Made this to go with a night of Indian fare. It was light and very flavorful, and the slight hint of rose was amazing. I do suggest freezing for longer than 2 hours after mixing as it wasn't qu...
Excellent show stopping flavor - super easy to make too! I used two Tbsp. rose water.
I added some saffron to the ice cream and it turned great! Worth trying it!