Ingredients
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1 pinch saffron
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2 tablespoons warm milk
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1 ½ quarts vanilla ice cream, softened
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1 ½ tablespoons rose syrup
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½ teaspoon ground cardamom
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¼ cup chopped pistachio nuts
Directions
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Add the saffron to the warm milk and set aside for 15 minutes.
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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.
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.
Nutrition Facts (per serving)
| 230 | Calories |
| 13g | Fat |
| 27g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 230 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 7g | 35% |
| Cholesterol 44mg | 15% |
| Sodium 100mg | 4% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 1g | 4% |
| Total Sugars 23g | |
| Protein 4g | 9% |
| Vitamin C 1mg | 1% |
| Calcium 133mg | 10% |
| Iron 0mg | 2% |
| Potassium 242mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
