Dessert · Middle Eastern ·

Aromatic Persian Saffron Ice Cream

Name: Aromatic Persian Saffron Ice Cream
Prep time: 130 min
Cook time: 390 min
Total time: 520 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: 1/4 teaspoon saffron threads, crushed; 2 tablespoons warm milk; 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 4 large egg yolks; 1 tablespoon rosewater; 1/2 cup unsalted pistachios, toasted and chopped; 2 tablespoons dried rose petals, optional

A luxurious, creamy dessert infused with exotic saffron and rosewater, topped with crunchy pistachios.

4.8(814 reviews)

·By Ethan Brooks·August 8, 2025

Aromatic Persian Saffron Ice Cream — Dessert served and photographed from above

Prep

2 h 10 min

Cook

6 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Saffron Infusion

For the Ice Cream Base

For the Garnish

Nutrition

Per serving

Calories: 366 kcal
Protein: 5.03 g
Carbs: 24.54 g
Fat: 28.11 g
Fiber: 0.79 g

Whole recipe

Total

Calories: 2929 kcal
Protein: 40.2 g
Carbs: 196.3 g
Fat: 224.9 g
Fiber: 6.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1/4 teaspoon saffron threads crushed	2	0.1	0.4	0.1	0.2
2 tablespoons warm milk	15	1	1.5	0.8	0
2 cups heavy cream	1600	7	13	170	0
1 cup whole milk	150	8	12	8	0
3/4 cup granulated sugar	600	0	150	0	0
4 large egg yolks	220	11	2	18	0
1 tablespoon rosewater	0	0	0	0	0
1/2 cup unsalted pistachios toasted and chopped	340	13	17	28	6
2 tablespoons dried rose petals optional	2	0.1	0.4	0	0.1

These are estimated values and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Saffron Infusion

1
Crush Saffron Threads
Crush the saffron threads with a mortar and pestle.
2
Combine with Milk
Combine crushed saffron with warm milk.
3
Steep and Cool
Let the mixture steep and cool for at least 20 minutes.

Making the Ice Cream Base

1
Heat Dairy and Sugar
In a medium saucepan, combine cream, milk, and half of the sugar. Heat over medium heat until hot but not boiling.
Tip: Chill your ice cream machine bowl well in advance for best results.
2
Whisk Egg Yolks
In a bowl, whisk together egg yolks and remaining sugar until pale.
3
Temper Eggs and Return
Gradually whisk hot cream mixture into the yolk mixture, then return to saucepan.
Tip: Do not boil the custard, or the eggs will scramble.

How to Make Aromatic Persian Saffron Ice Cream

Total time: 8 h 40 min · Yields 8 servings

1
Tempering the Eggs
Slowly whisk the hot cream into the yolk mixture to avoid curdling.
2
Cooking the Custard
Stir frequently over low heat until thickened and coats the back of a spoon.
3
Infusing Flavor
Stir in rosewater and saffron mixture after custard has thickened.