Middle Eastern · Dessert
Rose Saffron Ice Cream
A no-churn take on classic Persian rose and saffron kulfi-style ice cream, built on strained Greek yogurt and whipped cream instead of a heavy custard base, lightly sweetened with condensed milk and perfumed with saffron and cardamom.
$4
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
278Calories
8.3gProtein
21.1gFat
14.2gCarbs
13gSugar
0.6gFiber
55mgSodium
53mgChol
12gSat Fat
229mgPotassium
142mgCalcium
0.3mgIron
0.4mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Rosemont Estate Rosé Wine
local
Rose Water Tea with Cardamom
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Warm 1 tsp of milk and steep the saffron threads in it for 10 minutes until deep gold.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
3
In a separate bowl, whisk the strained Greek yogurt with the condensed milk until completely smooth.
4
Fold the saffron milk and ground cardamom into the yogurt mixture, stirring until evenly coloured.
5
Gently fold the whipped cream through the yogurt mixture in three additions, keeping as much air in as possible.
6
If using, swirl through a drop of rose food colouring for a marbled pink effect.
7
Pour into a small freezer-safe tub (about 500ml), smooth the top, and scatter the chopped pistachios over the surface.
8
Cover and freeze for at least 6 hours or overnight, forking through the mixture every 30 minutes for the first 2 hours to break up ice crystals.
9
Scoop into chilled bowls to serve, 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g strained, full-fat greek yogurt
- 2.1 oz60g whipped to soft peaks heavy cream
- 1.2 oz35g condensed milk
- 0 oz0.2g steeped in 1 tsp warm milk saffron
- 0 oz0.5g ground cardamom
- 0.4 oz10g chopped pistachio
- 0 oz0.2g rose pink, optional food colouring
