Saffron Rose Pistachio Ice Cream
Chrissy
Delicious saffron rose pistachio ice cream with a coconut milk base infused with saffron and rose water, and added pistachios for crunch
Cook Time 15 minutes mins
Resting Time 12 hours hrs
Total Time 12 hours hrs 12 minutes mins
Course Dessert
Cuisine Middle Eastern
- 2 cups coconut milk light can be used, but for creamier ice cream, use full fat
- 1 TB plus 1 tsp cornstarch
- 3 TB coconut cream
- ⅛ tsp sea salt
- 1- ¼ cup cashew milk
- ½ cup sugar
- ½ tsp vanilla
- 3 TB honey
- ¼ tsp saffron
- ½ TB rose water
- ½ cup roasted pistachios
Mix the cornstarch with about 2 TB of the cashew milk to create a slurry. Set aside.
Beat the coconut cream and salt in a medium bowl until smooth and set aside.
Add about 1 TB of hot water to the saffron and set aside to steep.
Combine the remaining milks, sugar and honey in a 4 qt. saucepan. Bring to a rolling boil, and boil for 4 minutes. Remove from heat and gradually whisk in cornstarch slurry.
Return the mixture to a boil and cook about 1 minute until slightly thickened. Remove from heat and add vanilla, saffron concoction and rose water. Whisk the milk mixture into the coconut cream mixture. Refrigerate overnight or until completely cool.
When you’re ready to churn the ice cream, freeze according to the manufacturer’s instructions. Add the pistachios during the last minute or so of churning, or fold them by hand when it has finished. Transfer the ice cream to a freezer-safe container and freeze.