Persian Saffron Rose Ice Cream
This exotic ice cream is a rose water-scented custard topped with pistachio nuts. Though the crumbled rosebuds are optional, they add a color-rich topping that offsets the pistachios and yellow custard. The flavor will have you coming back for more!
8 servings (about 2 quarts)
INGREDIENTS:
6 egg yolks
Pinch of kosher salt
1 cup allulose, divided
2 cups heavy cream
1 cup whole milk
½ teaspoon saffron, crumbled
2 tablespoons rose water
½ teaspoon vanilla extract
¼ teaspoon ground cardamom
½ cup pistachios, chopped
Dried rosebuds, crumbled (optional)
DIRECTIONS:
In a medium saucepan, whip together the egg yolks, salt, and allulose until pale in color. Slowly add the cream and milk, beating until thoroughly incorporated. Add the saffron and heat over medium-low heat, stirring constantly until thick enough to coat the back of a spoon or 170°F, about ten minutes. Strain through a fine-mesh sieve into a non-reactive bowl to cool in the refrigerator. Stir in the rose water, vanilla extract, and cardamom.
Freeze in an ice-cream maker. Alternatively, pour into a tub and whip by hand or with an electric beater every hour for three hours until it freezes.
Serve topped with pistachios and optional crumbled rosebuds.
Persian Saffron Rose Ice Cream
This exotic ice cream is a rose water-scented custard topped with pistachio nuts. Though the crumbled rosebuds are optional, they add a color-rich topping that offsets the pistachios and yellow custard. The flavor will have you coming back for more!
Ingredients
- 6 egg yolks
- Pinch of kosher salt
- 1 cup allulose, divided
- 2 cups heavy cream
- 1 cup whole milk
- ½ teaspoon saffron, crumbled
- 2 tablespoons rose water
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- ½ cup pistachios, chopped
- Dried rosebuds, crumbled (optional)
Instructions
- In a medium saucepan, whip together the egg yolks, salt, and allulose until pale in color. Slowly add the cream and milk, beating until thoroughly incorporated. Add the saffron and heat over medium-low heat, stirring constantly until thick enough to coat the back of a spoon or 170°F, about ten minutes. Strain through a fine-mesh sieve into a non-reactive bowl to cool in the refrigerator. Stir in the rose water, vanilla extract, and cardamom.
- Freeze in an ice-cream maker. Alternatively, pour into a tub and whip by hand or with an electric beater every hour for three hours until it freezes.
- Serve topped with pistachios and optional crumbled rosebuds.
Nutrition Facts
Calories
308Fat (grams)
30 gSat. Fat (grams)
16 gCarbs (grams)
6 gFiber (grams)
1 gNet carbs
5 gSugar (grams)
4 gProtein (grams)
6 gSodium (milligrams)
34 mgCholesterol (grams)
217 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.