Rose Ice Cream

Rating: 4.91 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.

By BigSrisFood

Gallery

Recipe Summary

prep:
5 mins
additional:
2 hrs 15 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Add the saffron to the warm milk and set aside for 15 minutes.

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
230 calories; protein 4.3g; carbohydrates 26.6g; fat 12.7g; cholesterol 43.6mg; sodium 99.6mg. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Queenslander
Rating: 5 stars
07/01/2011
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 saffron - very tasty. Read More
Helpful
(16)
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Queenslander
Rating: 5 stars
07/01/2011
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 saffron - very tasty. Read More
Helpful
(16)
OlaTysh
Rating: 5 stars
05/23/2011
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! Read More
Helpful
(10)
Auntie ji
Rating: 4 stars
10/18/2017
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 Tbls of rose syrup as I was afraid it would be too sweet. I used a small pinch of saffron and I finely chopped the roasted and salted pistachios (from a package) thinking a bit of salt would enhance flavor before adding into the softened ice cream. It is now sitting in a soufflé dish in the freezer. I tasted it after it was all mixed together and I am glad I cutback on the rose syrup. I think the next time I'll use a full pinch of saffron and the cardomom for sure. I imagine I'll need to dry out the rose petals first and will add them tomorrow with a light dusting of pistachios on the ice cream. Maybe a 5 star but since I've not tasted it frozen it'll be 4 for now. Very pretty with very little effort. Read More
Helpful
(2)
Advertisement
Jennifer Aleman
Allstar
Rating: 5 stars
03/31/2016
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 making it very Indian and with the crunch of pistachio nuts this dessert is a wonderful way to finish a dinner. I used some drops of food coloring to make it pink simulating the color of a rose. Read More
Helpful
(2)
Riah Willow Daniels
Rating: 5 stars
12/12/2015
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 quite frozen enough for my taste. Also I used a mixer to fold everything in for me and it worked out much better. Read More
Helpful
(1)
chef24
Rating: 5 stars
11/18/2017
Excellent show stopping flavor - super easy to make too! I used two Tbsp. rose water. Read More
Advertisement
Carolyn Dileo
Rating: 5 stars
05/06/2016
Had this dish at an Afghani restaurant and wanted to reproduce it. This is a wonderfully similar dessert. Thank you! Read More
French epic
Rating: 5 stars
01/18/2019
Love it!!!! Read More
Novin
Rating: 5 stars
07/25/2016
I added some saffron to the ice cream and it turned great! Worth trying it! Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 02/28/2021