Ingredients
3 teaspoons of rose water essence (mine is concentrated)
15/20 Saffron threads
1 handful chopped unsalted pistachio nuts,
300 grams condensed milk
300 grams creme fresh
300 grams Greek yogurt
yield 1 litre
Soak the saffron threads, which I cut into smaller pieces, in a little warm milk, stir and leave in fridge to chill before adding to the ice cream mixture.
Mix together the condensed milk, creme fresh, and Greek yogurt. Using yogurt and creme fresh rather than double cream reduces the sweetness of the condensed milk. Add the saffron milk including threads, the rose water, and chopped nuts. If using a 'concentrated rose water extract' carefully add one teaspoonful at first, taste and then use your own judgement - some rose waters are less concentrated and may require as much as two or even three tablespoonful. You want subtle background notes from the rose water.
Pour all of the ingredients into your ice cream machine and churn as per instructions.
Can also be made by putting straight into the freezer and churning with a spoon from time to time. 
Yum. Perfect for this lovely warm weather.
ReplyDeletePreferably sitting beneath a rose bower!
DeleteThat does look good - not the best ice cream weather here.
ReplyDeleteTry it next summer
DeleteSounds and looks delicious.
ReplyDeleteNever made home made icecream as yet. Always the first time.
It is very easy and quite addictive
DeleteWow! That sounds incredible!!!!
ReplyDeleteIt is Amy
DeleteYum!
ReplyDelete♡
DeleteI love home-made ice cream and this version sounds delicious.
ReplyDeleteHope that you give it a try
DeleteWhat an interesting combination of flavours. I will have to dig out the ice cream machine while my grandsons are here and give this a try.
ReplyDeleteI love making ice cream - this is slightly exotic but in a nice way
DeleteHello Rosemary, Quite exotic! I wonder if the perfume aspect is overwhelming--I might reduct the rosewater to a bare hint.
ReplyDelete--Jim
The 3 teaspoons of rose water essence is used was much diluted by all of the other ingredients and does give just a pleasant hint - I wouldn't want it to be too perfumed either.
DeleteNow that looks delicious and perfect for warmer days ...
ReplyDeleteAll the best Jan
Especially lovely to eat on a warm summer evening in the garden Jan.
DeleteMmmh, mmh, mmh - we cry that instead of "yummy" - it sounds delicious!!! Will take my icecream-maker down -- it sounds very worthy of trying it. Thank you!
ReplyDeleteIf you give it a try, I hope that you enjoy it Britta
DeleteI've never heard of this! Hmmm....we are having a tea party this weekend, maybe we should try it? :)
ReplyDeleteA tea party sounds lovely and ice cream would make the perfect accompaniment.
DeleteThat icecream sounds very interesting with such an unusual combination. I love pistachio nuts and usung greek yogurt sounds more healthy. Sarah x
ReplyDeleteA lot of ice cream recipes call for raw eggs which I don't fancy - the recipes that I have made are all minus eggs and taste just the same.
DeleteNjamm… great photos.
ReplyDeleteIt is and thanks Orvokki
DeleteOh my, how delicious looking. I'm not a big fan of ice cream, but I love trying new flavours and this one sounds like a winner.
ReplyDeleteIt's a touch of Arabian Nights in an ice cream
DeleteIt sounds (and looks) delicious.
ReplyDelete♡
DeleteDear Rosemary, I have all of the ingredients except for the saffron. I wonder if we can grow that certain crocus in our gardens.
ReplyDeleteI can never decide which I like better, ice cream or chocolates. Your ice cream must taste delicious.
Dear Gina - Crocus sativus is very choosey about its environment - it is autumn flowering and takes nearly 200 flowers to produce a single gram. You can easily buy saffron on the internet if you just make sure that you get it from a reliable source.
DeleteIt is really not an essential ingredient in this ice cream, authentic, but not necessary.
Unusual ingredients. I have never used saffron.....and feel sure I would have to order it online as the tiny general stores here laughed at me when I asked for tumeric.. Pretty pictures. janey
ReplyDeleteAs I mentioned to Gina it is not an essential ingredient in the ice cream - the addition of the rose water and pistachios would be sufficient.
DeleteVery colourful tableware let alone the exotic ingredients. We have travelled a long distance, ice cream wise, since the original Walls brown ice cream dished out in hospitals for children having their tonsils out( put me off ice cream for years that did :o) or that curiously insubstantial and strange tasting whipped material that topped cones from the ever humming large van that sold it.( Mr Whippy) Even back then as a kid I preferred the genuine Italian classic ices with the wide range of flavours and real fruit in them. Love your plate by the way.
ReplyDeleteThe mind boggles at brown ice cream! but then again I didn't have my tonsils out. I remember when we lived in Glasgow that there were little Italian cafes that sold their own homemade ice cream.
DeleteThe bowl is one I purchased from Turkey.
Hello, Rosemary. I saw other ice-cream, too. Looks like you enjoyed making, arranging, photographing, and eating ice cream. I like your arrangement of ice-cream on the table.
ReplyDeleteYoko
Hello Yoko - you are right - ever since I bought a little ice cream maker last year and realised just how easy it is to do and make using your own delicious flavours. It is not something that I make very often, but a treat during the warmer months and when visitors come.
DeleteDearest Rosemary,
ReplyDeleteLove those exotic Persian recipes that use rose water and saffron.
For our strict health diets I would have to adapt the use of cream, by substituting it with e.g. coconut cream but still it will make a very lovely dessert!
Hugs and happy weekend.
Mariette
Dear Mariette - I think that coconut would harmonise very nicely with the other flavours used.
DeleteDear Rosemary,.
ReplyDeleteLove the sound of the ice cream, and will be delicious with the rose water and pitascho nuts. Thanks for sharing the recipe and would like to try this sometime.
Happy weekend
Hugs
Carolyn
Dear Carolyn - do give it a try sometime, it is easy and just a little bit different.
DeleteThat looks absolutely deeeeee-lish! So delightful and exotic. Have you ever made green tea ice cream, Rosemary? I recently had it with sweet red beans at a Japanese restaurant, and it was yummy.
ReplyDeleteCheers
L
No I haven't Loi - I might buy some Matcha Green Tea and give it a try, but the sweet red beans are a complete unknown to me.
DeleteDear Rosemary! I'm honored to have inspired this post. So glad you enjoyed making and eating our favorite Persian ice cream. Your photography is heavenly!
ReplyDeleteDear Linda - I am really grateful to you for telling me about the ice cream, we really enjoyed it, and I will make it again. It is perfect for this time of year too.
DeleteWe don't have an icecream machine so never made icecream myself but reading your recipe and seeing how delicious it looks makes me want to try it! I once tried making sorbet from berries without a machine, by stirring the mixture every half hour and then back into the freezer but that is just too time consuming and didn't get the result I wanted. I should invest in an icecream machine.
ReplyDeleteI only have a very inexpensive ice cream maker that I bought from Lidl last year and it works brilliantly.
Delete