Rose Ice Cream

Rose Ice Cream

2
BigSrisFood 0

"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."

Ingredients 2 h 20 m {{adjustedServings}} servings 233 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 26.8g
  • 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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Directions

  • Prep

  • Ready In

  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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Footnotes

  • Cook's Note
  • For the rose syrup I used Rooh Afza, a very famous rose syrup made in India. Rooh Afza is usually had with cold water or milk or added to desserts. You can pick it up from any Indian grocery store.
  • If you want to enhance the pistachio flavor toast the nuts on a baking sheet in a 350 degree F oven for 5 to 10 minutes until they are slightly brown.
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Reviews 2

  1. 4 Ratings

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Queenslander
7/1/2011

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
5/23/2011

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!