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.
- 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.
- Pour the rose water into the cream and whisk into soft peaks. Add the condensed milk and whisk back into soft peaks.
- 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.
600ml double cream
A pinch of saffron
1 tbsp rose water
300g condensed milk