Preparation Time: 30 minutes (3 hours including freezing time)
Serving: Good for 2 to 4

Ingredients :

1tsp salep
¼ cup rose water
½ cup sugar
½ liter milk
¼ tsp saffron
2 tbsp whipped cream

Instructions :
  1. Soak ¼ teaspoon of saffron in water for about 20 minutes and let it boil
  2. In a plate, spread whipped cream and let it set in the freezer for about 2 to 3 hours
  3. Boil milk and place it in a bowl then stir in rose water and saffron to this mixture. In another bowl, mix salep and sugar, then add it to the previous mixture, stirring well
  4. Let this bowl set over an ice-filled bowl, stirring occasionally for an hour and adding more ice if necessary
  5. Put this bowl into the freezer until it is creamy or simply pour contents into a ice cream maker machine and churn it until properly blended then place it in a container and freeze for at least three hours
  6. To serve, sprinkle liberally with pistachios and the frozen whipped cream

Ice cream is always a popular choice for dessert especially during the warm seasons of the year. This saffron ice cream recipe showcases a perfect mix of flavours that is heavenly and authentically Persian. The whole process is simple, but there is some waiting time required to let the ice cream freeze, so be patient. Note well that salep is a flour-like substance derived from wild orchids and is common in desserts and beverages. If you cannot find salep in your area, plain cocoa will be a good alternative. It may not taste as well as salep, but it will do. Sometimes, there are online stores that carry hard-to-find ingredients. If your local grocery does not carry some of the recipes in this book, you can make an online purchase.

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