Eggless Persian Saffron Ice Cream (No Churn Ice Cream)
Easy step by step recipe for eggless Persian Saffron Ice Cream, with accompanying video.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 400 g condensed milk (this is 1 can in the UK, anything similar in amount will work)
- 600 ml double cream (heavy cream/whipping cream) (this is 1 large tub in the UK, anything similar in amount will work)
- 30 g pistachios
- 16 thin wafers (if making ice cream sandwiches)
- 1/4 tsp saffron threads
- 1 pinch white sugar for the saffron above
- 1/2 tbsp hot water for the saffron above
- 1/2 tsp ground cardamom
- 1 tbsp rose water
- 1 tsp vanilla extract
- 2 tbsp coarsely ground pistachios (or as much as you want)
- dried edible rose petals or buds (you can grind up the rose petals if you like, click on the link and read more)
Instructions
- 1
Put the kettle on with just a little water and bring to a boil. We only need ½ a tablespoon. Then leave it for about 10 minutes while you get all your ingredients measured and equipment ready.Make yourself a hot drink with the rest of the water?
- 2
Tip the saffron and a pinch of sugar into your mortar and grind the saffron in a circular motion until it's ground up into a fine powder.
- 3
Add the hot water, stir and set aside. This is your bloomed saffron, or liquid saffron.Leave it to soak while you chop the pistachios.
- 4
Pistachios. Grind the pistachios coarsely. You can do this in a food chopper, with a pestle and mortar on using a rolling pin and plastic bag.If using a food chopper, pulse it, to get a coarse grind. Some of it will be finer, but that only adds to the texture of our Persian saffron ice cream.
- 5
Condensed Milk. Tip out the condensed milk into a medium-sized bowl.
- 6
Add the liquid saffron, ground cardamom, rose water and vanilla paste and mix well with a wooden spoon or spatula. Set aside.
- 7
Whisk the cream on high until stiff.
- 8
Pour the flavoured condensed milk onto the whipped cream and with your beaters, whisk everything until you have a thick, homogenous mix.
- 9
Fold in the chopped pistachios.
- 10
Pour the whole mixture into the loaf tin or any freezer-proof dish you're using.Cover with cling film, letting the film touch the surface, and freeze for at least 6 hours, or overnight.
- 11
You can either top your whole ice cream with ground pistachios and roses, then serve. Or serve the individual portions, letting everyone top their own ice cream as they wish.
- 12
To serve as ice cream sandwiches, just place a scoop on a wafer and top with another wafer.