Rose Syrup and Pistachio Ice Cream

    (10)
    2 hours 5 minutes

    Rose syrup, saffron, cardamom and pistachios turn a plain tub of vanilla ice cream into an exotic 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.


    3 people made this

    Ingredients
    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

    Directions
    Preparation:5min  ›  Extra time:2hours  ›  Ready in:2hours5min 

    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.

    Rose syrup:

    You can usually find rose syrup in Asian supermarkets.

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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (8)

    by
    15

    What a great, light and tasty dessert after some heavy hot curries! Couldn't find rose syrup so substituted rose water in the same quantity without problems, also we only used 0.1 grams of saffron - very tasty.  -  30 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    10

    This was FANTASTIC! The light, refreshing combination of flavors was the perfect ending to a spicy Indian dinner - very simple & elegant. Thanks for a great recipe!  -  23 May 2011  (Review from Allrecipes USA and Canada)

    by
    1

    Very nice ice cream. I made it to take to a Diwali dinner. I used Haagen Daz vanilla 1 qt and 1 pint. I did not have cardamom, which I somehow ran out of, so I omitted it. I used one large Tbls of rose syrup as I was afraid it would be too sweet. I used a small pinch of saffron and I finely chopped the roasted and salted pistachios (from a package), thinking a bit of salt would enhance flavor, before adding into the softened ice cream. It is now sitting in a soufflé dish in the freezer. I tasted it after it was all mixed together and I am glad I cutback on the rose syrup. I think the next time I'll use a full pinch of saffron and the cardomom for sure. I imagine I'll need to dry out the rose petals first and will add them tomorrow with a light dusting of pistachios on the ice cream. Maybe a 5 star but since I've not tasted it frozen it'll be 4 for now. Very pretty with very little effort.  -  18 Oct 2017  (Review from Allrecipes USA and Canada)

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