Rose syrup and pistachio ice cream

    Rose syrup and pistachio ice cream


    1 person made this

    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.

    Serves: 8 

    • 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

    Prep:5min  ›  Extra time:2hr freezing  ›  Ready in:2hr5min 

    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 colour. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

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