This Persian Ice Cream (Traditional Ice Cream) comes together in about 30 minutes and requires no ice cream maker, how’s that for a quick and easy treat? Perfect for those balmy summer nights or as a mouth-watering dessert year-round, your family will absolutely love this unique take on ice cream! Plus, you can play around with the ingredients to suit your taste or even use it as a “clean out the fridge” meal to showcase whatever goodies you have on hand.
Ingredient Breakdown
Before we dive into the recipe, let’s explore what makes this Persian Ice Cream so incredibly delicious!
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1/4 teaspoon Saffron Threads
- 1 tablespoon Rose Water
- 1/2 cup Pistachios, Chopped
- 2 tablespoons Cornstarch
- 1/4 cup Water
Let’s Get Cooking!
Alright, are you ready for this easy homemade Persian Ice Cream? Let’s dive into the steps!
Step-by-Step Instructions
Dissolve the Saffron : In a small bowl, combine the saffron threads and 1/4 cup of water. Give it a stir and set it aside. Let’s let that beautiful golden color infuse.
Combine Milk & Sugar : Grab a medium saucepan and combine 1 cup of whole milk and 3/4 cup of granulated sugar. Heat it over medium heat until the sugar dissolves. Stir occasionally, you want it gentle!
Thicken It Up : In a separate bowl, whisk together 2 tablespoons of cornstarch with a bit of cold milk (a couple of tablespoons will do). Once it’s smooth, slowly add it to the saucepan while stirring continuously. Cook until the mixture thickens (about 3-4 minutes) and looks slightly glossy!
Introduce Saffron and Rose Water : Remove your mixture from heat and stir in the saffron water you set aside earlier. Add 1 tablespoon of rose water for that aromatic goodness!
Whip That Cream : In another bowl, whip 1 cup of heavy cream until soft peaks form. This is what you’ll fold into the milk mixture. Make sure not to overmix or you’ll lose all that airy fluffiness!
Fold in the Pistachios : Stir in the 1/2 cup of chopped pistachios until they’re well-distributed, each scoop should have some nutty goodness!
Freeze : Pour the mixture into a container, cover it, and pop it in the freezer for at least 6 hours or until solid. Patience is key!
Scoop and Serve : Once it’s ready, scoop out your creamy Persian Ice Cream and garnish with more pistachios if you like. Voila! Now dig in!
Why I Adore This Recipe
This Persian Ice Cream has quickly become my go-to recipe for family gatherings and hot summer days. I’m a real sucker for its creamy goodness paired with those unique flavors. It’s not just ice cream; it’s a experience! The best part is how versatile it is. You can mix and match ingredients based on what you have on hand, so it’s forgiving too! Try it, I promise you’ll fall in love!
If you loved this traditional ice cream, be sure to check out my Vegan Ma’amoul Cookies, my Pistachio Kunafa Brownies, or my Moroccan Orange Blossom Cheesecake! You’ll find tons of flavor in each of these!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes (minus the freezing time)! Perfect for busy weeknights when you crave a special dessert.
Make-Ahead Friendly
This ice cream is ideal for meal prep. Make a batch for the week, and you’ll have a delicious, cold treat ready to go anytime!
Customizable
The beauty of this ice cream is in its flexibility. Not a fan of pistachios? Toss in some sliced almonds or even chocolate chips. You do you!
Crowd-Pleaser
This is definitely a showstopper at any gathering! Friends and family will be raving about the unique flavors and rich, creamy texture.
Comfort Food
There’s something about ice cream that just warms your heart, and this Persian version is packed with unique flavors that make it a comforting treat.
Serving and Storage Tips
How to Serve This Ice Cream
You can serve this silken treat with a drizzle of extra rose water or even a sprinkling of saffron for that wow factor! Pair it with slices of cake (hello, moist cardamom cake) for a divine dessert experience.
Storage
Leftover ice cream can be stored in an airtight container in the freezer for up to two weeks.
Reheating Instructions
No need to reheat this dessert, but if it’s too frozen to scoop, just let it sit at room temperature for a few minutes.
Freezer-Friendly?
Yes, this recipe is super freezer-friendly! The texture remains silky smooth even after freezing, making it a fantastic treat to have on standby.
In conclusion, making this Persian Ice Cream can be a fun project that elevates your dessert game and expands your flavor palette. And trust me, you’ll be the star of your family gatherings! Treat yourself to this delightful, creamy indulgence today. Enjoy! Follow us on Pinterest for daily meal inspiration!
Persian Ice Cream
Ingredients
Method
- Dissolve the saffron by combining saffron threads and water in a small bowl. Set aside to infuse.
- In a medium saucepan, combine whole milk and granulated sugar. Heat over medium until sugar dissolves, stirring occasionally.
- In a separate bowl, whisk cornstarch with a bit of cold milk to form a smooth mixture. Slowly add it to the saucepan, stirring continuously until thickened (about 3-4 minutes).
- Remove from heat and stir in the saffron water and rose water.
- Whip the heavy cream in another bowl until soft peaks form, then fold it into the milk mixture carefully.
- Stir in the chopped pistachios until evenly distributed.
- Pour the mixture into a container, cover, and freeze for at least 6 hours or until solid.
- Once frozen, scoop the ice cream and serve, garnished with more pistachios if desired.