About this recipe:Rose syrup, saffron, cardamom and pistachios turn a plain tub of vanilla ice cream into an exotic dessert for an easy dinner party dessert. If you want to enhance the pistachio flavour toast the nuts on a baking tray in a hot oven for 5 to 10 minutes, or until they are slightly toasted.
1 pinch saffron
2 tablespoons warm milk
800g vanilla ice cream, softened
1 1/2 tablespoons rose syrup
1/2 teaspoon ground cardamom
30g chopped pistachio nuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Extra time:2hr freezing › Ready in:2hr5min
Add the saffron to the warm milk and set aside for 15 minutes.
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 colour. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.