Liquid Gold Ice Cream

By Cooking With Ayeh · 20 min

Ingredients

Instructions

1. Pour the cream into a baking tray or onto a parchment-lined plate and freeze for 1 hour until solid.
2. Grind the saffron threads to a powder in a mortar and pestle. Add 2 tablespoons of hot water, stir, and let it infuse for 10–15 minutes.
3. Take the ice cream out to soften slightly in a large bowl, without fully melting it.
4. Stir the saffron water and 1 1/2 teaspoons rose water into the softened ice cream until well combined. Fold in most of the finely chopped pistachios, keeping some for garnish. Return the mixture to its original container.
5. Chop the frozen cream into tiny pieces and gently fold them into the saffron ice cream. Top with the remaining pistachios and rose petals if using, then freeze for about 8 hours or overnight to set.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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