Ingredients:

  • 1/2 tsp Saffron threads
  • 1 tbsp Boiling water
  • 1 quart Vanilla Bean Ice Cream
  • 2 tbsp Rosewater
  • 1/2 cup Raw pistachios, roughly chopped
  • 1/4 cup Heavy whipping cream
  • 1/2 tsp Dried culinary rose petals

Instructions:

  1. Freeze the cream. Pour the 1/4 cup heavy whipping cream onto a flat, parchment lined tray until it forms a thin, even layer. Place in the freezer for at least 2 hours.
  2. Bloom the saffron. Crush the 1/2 tsp saffron threads into a powder and stir in the 1 tbsp boiling water. Note: Let this sit for 10 minutes to reach maximum potency.
  3. Temper the base. Take the 1 quart vanilla bean ice cream out of the freezer until the edges start to soften slightly. Don't let it become liquid.
  4. Incorporate the aromatics. Transfer the ice cream to a chilled bowl and fold in the saffron liquid and 2 tbsp rosewater until the color is a uniform, vibrant yellow.
  5. Prep the inclusions. Take your frozen cream sheet and quickly break it into small, irregular shards or chips.
  6. Fold in texture. Gently mix the cream shards and 1/2 cup chopped pistachios into the ice cream. Note: Work fast to prevent the cream shards from melting.
  7. Transfer and smooth. Spread the mixture into a chilled loaf pan or airtight container until the surface is flat and even.
  8. Garnish and set. Sprinkle the 1/2 tsp dried culinary rose petals over the top. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals.
  9. The hard freeze. Place back in the coldest part of the freezer until the ice cream is firm and scoopable, usually about 4 hours.