Saffron Ice cream | John Gregory-Smith

Scented with saffron, this simple no-churn ice cream is so easy to make and tastes divine. The Saffron bleeds into the ice cream, giving a fabulous sunshine yellow colour and incredible perfume. This easy ice cream is a great palette cleanser after a fabulous feast.


  1. Put the cream and saffron into a saucepan and bring to a simmer over a low heat and cook, stirring occasionally, for 6-8 minutes letting the saffron bleed its sunshine yellow colour into the cream. Remove from the heat and leave to cool, whisking occasionally. Tip the cooled cream into a mixing bowl and refrigerate until chilled.
  2. Pour the rose water into the cream and whisk into soft peaks. Add the condensed milk and whisk back into soft peaks.
  3. Transfer the mixture into a freezer proof plastic container and freeze for two hours. Remove and mix together thoroughly with a fork. Repeat the process again and then freeze for 4-6 hours until set. Remove from the freezer 5 minutes before serving to soften. Scoop the ice cream into bowls and top with the pomegranate seeds, rose petals and pistachios.


Serves 6-8

600ml double cream
A pinch of saffron
1 tbsp rose water
300g condensed milk

To serve
Pomegranate seeds
Rose petals
Pistachio slithers

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