Creamy Persian Saffron Ice Cream With Rosewater Flavor

Prep Time: 20 minutes
Chilling Time: 2 hours
Churn Time: 30 minutes
Total Time: 6 hours 50 minutes

Saffron ice cream is the Persian bastani, yellow and perfumed with bloomed saffron and a little rosewater. I bloom the saffron in warm milk first so the color and flavor spread.

With its creamy texture and fragrant aroma, this recipe for Persian saffron ice cream is sure to impress your guests and make any occasion special.

Delicious Saffron Rosewater Ice Cream

This creamy Persian saffron ice cream features a blend of saffron and rosewater, contributing to its beautiful golden hue and heavenly fragrance. The recipe takes about 20 minutes of active preparation and requires chilling time, making it a wonderful treat to enjoy at home.

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon saffron threads
2 teaspoons rosewater
1/4 teaspoon salt
1 tablespoon corn syrup (optional for creaminess)

Instructions

Prepare the Saffron: In a small bowl, steep the saffron threads in 2 tablespoons of warm milk for about 10 minutes to release their color and flavor.
Mix Ingredients: In a large mixing bowl, combine the heavy cream, whole milk, sugar, vanilla extract, salt, and corn syrup (if using). Mix until the sugar dissolves completely.
Add Saffron and Rosewater: Stir in the saffron mixture and rosewater into the cream mixture until fully blended.

Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours, or until it’s very cold.
Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.