Persian Saffron Ice Cream Without an Ice Cream Maker

By Unicorns in the Kitchen · 300 min

Ingredients

Instructions

1. Grind the saffron finely with a small mortar and pestle, sprinkle it over 2-3 ice cubes in a small bowl and leave at room temperature until melted to make bloomed saffron.
2. Mix the sweetened condensed milk with the bloomed saffron, 1 tbsp rosewater and 1/2 tsp ground cardamom in a bowl.
3. Whip the cold heavy cream in a large bowl with an electric mixer until stiff peaks form.
4. Gently fold the condensed milk mixture into the whipped cream with a spatula.
5. Gently fold in the chopped pistachios.
6. Transfer to a 9×5 inch loaf pan, top with more pistachios if desired, cover with plastic wrap and freeze for 8 hours.
7. Let it sit at room temperature for 2 to 4 minutes, then scoop and serve.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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CreamHeavy creamPistachioSweetened condensed milk