Middle Eastern · Dessert
Saffron Pistachio Nougat Ice Cream
A no-churn Middle Eastern ice cream built on a whipped cream and condensed milk base, lifted with steeped saffron, cardamom and honey, and folded with toasted pistachios and a meringue-aerated structure that mimics the chew of pistachio nougat without any churning equipment.
$6
25 minsPrep
0 minsCook
385 minsTotal
MediumLevel
Nutrition per serving
398Calories
6.8gProtein
30.6gFat
25.5gCarbs
22.2gSugar
1.7gFiber
65mgSodium
71mgChol
15.6gSat Fat
312mgPotassium
125mgCalcium
0.7mgIron
0.2mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Muscat Wine
local
Cardamom Tea (Qahwa)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Steep the saffron threads in 1 tsp of warm water for 10 minutes until deeply coloured and fragrant.
2
Whip the heavy cream with a hand mixer to soft peaks in a chilled bowl.
3
In a separate bowl, whisk the egg white with half the honey over a brief double-boiler warm (or use pasteurised egg white) until it holds stiff, glossy peaks, like a quick meringue base for nougat texture.
4
Fold the condensed milk, saffron liquid and ground cardamom into the whipped cream until streaked gold throughout.
5
Gently fold the meringue into the cream mixture in two additions, keeping as much air in as possible.
6
Fold through the toasted chopped pistachios, then drizzle in the remaining warmed honey and fold twice to create a light ribboned swirl rather than fully mixing it in.
7
Spoon the mixture into a small freezer-safe tub, smoothing the top, and freeze for at least 6 hours or until firm.
8
Scoop into bowls and scatter the reserved crushed pistachios over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 0.3g0.3g Saffron, steeped in 1 tsp warm water
- 22g22g Pistachio, roughly chopped, toasted
- 12g12g Honey, warmed slightly for swirling
- 0.5g0.5g Cardamom, ground
- 15g15g Egg White, whisked to stiff peaks, pasteurised with honey
- 8g8g Pistachio, crushed for garnish, 1
