Rose Ice Cream

Rose Ice Cream

2 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    2 h 20 m
BigSrisFood
Recipe by  BigSrisFood

“Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Add the saffron to the warm milk and set aside for 15 minutes.
  2. Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

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Reviews (2)

Rate This Recipe
Queenslander
14

Queenslander

What a great, light and tasty dessert after some heavy hot curries! Couldn't find rose syrup so substituted rose water in the same quantity without problems, also we only used 0.1 grams of saffron - very tasty.

OlaTysh
10

OlaTysh

This was FANTASTIC! The light, refreshing combination of flavors was the perfect ending to a spicy Indian dinner - very simple & elegant. Thanks for a great recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Ice Cream Baked Potatoes

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Rose Petal Pistachio Ice Cream