Saffron Ice Cream

Typically flavored with zaafaran ( saffron) and rose-water this Ice cream is to die for! You can use the same recipe whether or not you use an ice cream maker.  Add pistachio nuts for a little texture and hey presto creamy exquisite ice cream.



  • 1/2 pint of milk
  • 1/2 pint of cream
  • 3 tablespoons of caster sugar
  • 3 egg yolks
  • a good pinch of saffron
  • 3 tablespoons of rose-water
  • crushed pistachio nuts


  1. Place the milk in a pan and bring to the boil. Put to one side.
  2. Whisk the egg yolks and sugar together and add the milk and be sure to continue to whisk.
  3. Return to a medium heat and stir continuously until the milk begins to thicken. DO NOT LET IT BOIL! or the eggs will separate.
  4. Take a good pinch of saffron and a pinch of sugar and grind to a powder in a pestle and mortar.
  5. Add the saffron to the milk and stir in.
  6. Add the rose-water and stir in.
  7. Leave the whole mixture to cool down. To speed up the cooling process, stand the milk (still in the pan)  in some cold water. It should only take a maximum of 15 minutes.
  8. When cold, add the cream and stir in.
  9. If you’re going to use an Ice Cream maker follow the instructions and don’t forget to add in the pistachios
  10. If you’re not using an Ice Cream maker, add the pistachios and pour into a clean container and place it in the quick freeze area of your freezer.

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