Salt and Straw Pistachio Saffron Rose Ice Cream Recipe

If you’ve ever dreamed of recreating a luxurious, floral ice cream at home, this Salt and Straw-inspired pistachio saffron rose ice cream recipe is for you. It blends the nutty richness of pistachios, the warm elegance of saffron, and the delicate sweetness of rose into a creamy, unforgettable treat. Perfect for special occasions or a cozy night in, this recipe brings gourmet vibes to your kitchen with simple steps.

This isn’t just any ice cream—it’s a flavor explosion that feels both exotic and comforting. With a handful of ingredients and a little patience, you’ll churn out a dessert that rivals artisan scoops. Let’s dive into why this flavor combo has won so many hearts and how you can make it yourself.

Why People Love This Pistachio Saffron Rose Ice Cream

The magic starts with pistachios, offering a buttery, earthy base that’s hard to resist. Then saffron steps in, adding a golden hue and a subtle, luxurious warmth that elevates every bite. Rose ties it all together with its floral sweetness, making this ice cream feel like a celebration in a bowl.

It’s not just the taste—there’s something special about the texture too. The creamy custard base, studded with chopped pistachios, gives you a satisfying crunch alongside silky smoothness. People adore how these flavors dance together, creating a dessert that’s both bold and balanced.

Salt and Straw made this combo famous, but you don’t need a fancy shop to enjoy it. With this recipe, you get that same wow factor at home, impressing friends or treating yourself to something extraordinary.

Ingredients You’ll Need

To make this ice cream, gather these everyday and specialty items. Most are easy to find, though saffron might require a trip to a spice aisle or online shop. Here’s what you’ll need:

• 1 cup raw pistachios (unsalted), plus ¼ cup extra for chopping
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 10-12 saffron threads
• 1 tablespoon rose water (adjust to taste)
• Optional: a drop of natural green food coloring for that pistachio pop

These ingredients come together to create a rich custard base. The extras like saffron and rose water are small but mighty, so don’t skip them—they’re the soul of this recipe.

Kitchen Tools Required

You don’t need a pro setup, but a few tools will make this easier. An ice cream maker is key for that perfect churned texture. Here’s the list:

• Ice cream maker (pre-freeze the bowl if required)
• Medium saucepan
• Mixing bowls
• Whisk and wooden spoon
• Fine mesh strainer
• Blender or food processor
• Measuring cups and spoons
• Airtight container for freezing

With these on hand, you’re set to whip up this dreamy dessert. Nothing fancy, just the basics with a little love thrown in.

Step-by-Step Recipe Instructions

Step 1: Toast and Blend the Pistachios

Start by toasting 1 cup of pistachios in a dry skillet over medium heat for 3-4 minutes. Once fragrant, blend them with 1 cup of heavy cream until smooth. This pistachio cream is your flavor foundation.

Step 2: Infuse the Saffron

Warm 1 cup of whole milk in a saucepan over low heat, then add the saffron threads. Let them steep for 10-15 minutes off the heat, turning the milk a beautiful golden color.

Step 3: Make the Custard Base

In a medium saucepan, combine the pistachio cream, remaining 1 cup heavy cream, saffron-infused milk, sugar, and salt. Heat over medium, stirring until the sugar dissolves and it’s steaming but not boiling.

Step 4: Temper the Egg Yolks

Whisk the egg yolks in a bowl. Slowly pour in a ladle of the warm cream mixture, whisking constantly to avoid scrambling. Then, pour the yolk mixture back into the saucepan.

Step 5: Cook the Custard

Cook the mixture over medium-low heat, stirring with a wooden spoon for 5-7 minutes. It’s ready when it thickens enough to coat the back of the spoon. Don’t let it boil—patience is key here.

Step 6: Add Flavorings

Remove from heat and stir in vanilla extract and rose water. Taste and adjust the rose water if you want more floral notes. Strain the mixture through a fine mesh strainer into a clean bowl.

Step 7: Chill the Mixture

Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. A cold base churns better, so don’t rush this step.

Step 8: Churn the Ice Cream

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes. Add the chopped pistachios in the last 5 minutes for texture.

Step 9: Freeze and Firm Up

Transfer the soft ice cream to an airtight container. Freeze for 2-4 hours to firm it up before scooping. It’s worth the wait for that perfect scoopable consistency.

Tips for the Best Results

• Toast the pistachios lightly to bring out their natural oils and flavor.
• Use high-quality saffron—it’s pricey but a little goes a long way.
• Don’t overdo the rose water; start with 1 tablespoon and taste as you go.
• If the custard curdles slightly, blend it smooth before chilling.
• Pre-freeze your ice cream maker bowl for at least 24 hours for best churning.

These little tricks keep the process smooth and the flavor spot-on. You’ll feel like a pro with every creamy bite.

Nutritional Information

Here’s a breakdown of the nutrition per serving (about ½ cup), based on 8 servings total. Keep in mind this is a treat, so indulge mindfully!

This ice cream is rich, so a small scoop satisfies. The pistachios add some protein, but it’s the joy factor that really counts here.

Serving Suggestions

1. Scoop into waffle cones and sprinkle with extra chopped pistachios for crunch.
2. Pair with a warm brownie—the contrast of cold and hot is divine.
3. Drizzle with honey and a pinch of saffron threads for a fancy touch.
4. Serve in small bowls with a rose petal garnish for a stunning look.
5. Add a dollop of whipped cream if you’re feeling extra decadent.

These ideas make every serving feel special. Mix and match to suit your mood or occasion.

Storing Your Ice Cream

Store leftovers in an airtight container in the freezer for up to 2 weeks. Press plastic wrap onto the surface before sealing to prevent ice crystals. Let it soften for 5-10 minutes at room temp before scooping again.

Proper storage keeps the texture creamy and the flavors vibrant. You’ll want every bite as good as the first.

Why This Recipe Works

The secret lies in balancing bold flavors with a classic custard method. Pistachios ground into the cream give a deep, nutty richness, while saffron and rose water add sophistication without overpowering. Churning locks in that velvety smoothness we all crave in ice cream.

It’s a recipe that feels fancy but isn’t hard to pull off. You’ll love how it transforms simple ingredients into something unforgettable.

Summary

This Salt and Straw pistachio saffron rose ice cream recipe brings a taste of artisan dessert into your home. With creamy pistachio custard, a hint of saffron, and a floral rose finish, it’s a treat that’s both unique and approachable. Follow the steps, take your time, and enjoy a scoop of pure bliss.

Whether you’re hosting a dinner party or just craving something special, this ice cream delivers. It’s a little effort for a lot of reward—perfect for any dessert lover.

FAQ

Can I make this without an ice cream maker?
Yes, pour the mixture into a shallow dish, freeze, and stir every 30 minutes until creamy—about 3-4 hours.

Where do I find rose water?
Look in the baking aisle, international food section, or online—it’s common in Middle Eastern or Indian recipes.

Can I use roasted pistachios instead of raw?
Yes, but skip the toasting step to avoid overcooking the flavor—just blend them straight into the cream.

How do I know when the custard is thick enough?
It’s ready when it coats the back of a spoon, and you can draw a line through it with your finger.

Can I reduce the sugar?
You can cut it to ½ cup, but the texture might be icier—sugar helps keep it scoopable.

Salt and Straw Pistachio Saffron Rose Ice Cream Recipe

Usman Malik

This Salt and Straw-inspired pistachio saffron rose ice cream combines nutty pistachios, warm saffron, and floral rose water in a creamy custard base. It’s a luxurious, gourmet dessert made simple with easy steps. Perfect for impressing guests or indulging yourself, it’s a flavor-packed treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 5 hours hrs

Course Dessert

Cuisine American, Fusion (with Middle Eastern influences)

Servings 8

Calories 320 kcal

Equipment

• Ice cream maker (pre-freeze bowl if needed)
• Medium Saucepan
• Mixing bowls
• Whisk and wooden spoon
• Fine mesh strainer
• Blender or food processor
• Measuring cups and spoons
• Airtight container for freezing

Ingredients

  

• 1 cup raw pistachios unsalted, plus ¼ cup extra for chopping
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 10-12 saffron threads
• 1 tablespoon rose water adjust to taste
• Optional: a drop of natural green food coloring for that pistachio pop

Instructions

 

Step 1: Toast and Blend the Pistachios

• Start by toasting 1 cup of pistachios in a dry skillet over medium heat for 3-4 minutes. Once fragrant, blend them with 1 cup of heavy cream until smooth. This pistachio cream is your flavor foundation.

Step 2: Infuse the Saffron

• Warm 1 cup of whole milk in a saucepan over low heat, then add the saffron threads. Let them steep for 10-15 minutes off the heat, turning the milk a beautiful golden color.

Step 3: Make the Custard Base

• In a medium saucepan, combine the pistachio cream, remaining 1 cup heavy cream, saffron-infused milk, sugar, and salt. Heat over medium, stirring until the sugar dissolves and it’s steaming but not boiling.

Step 4: Temper the Egg Yolks

• Whisk the egg yolks in a bowl. Slowly pour in a ladle of the warm cream mixture, whisking constantly to avoid scrambling. Then, pour the yolk mixture back into the saucepan.

Step 5: Cook the Custard

• Cook the mixture over medium-low heat, stirring with a wooden spoon for 5-7 minutes. It’s ready when it thickens enough to coat the back of the spoon. Don’t let it boil—patience is key here.

Step 6: Add Flavorings

• Remove from heat and stir in vanilla extract and rose water. Taste and adjust the rose water if you want more floral notes. Strain the mixture through a fine mesh strainer into a clean bowl.

Step 7: Chill the Mixture

• Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. A cold base churns better, so don’t rush this step.

Step 8: Churn the Ice Cream

• Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes. Add the chopped pistachios in the last 5 minutes for texture.

Step 9: Freeze and Firm Up

• Transfer the soft ice cream to an airtight container. Freeze for 2-4 hours to firm it up before scooping. It’s worth the wait for that perfect scoopable consistency.

Notes

Take your time chilling the custard fully before churning to ensure a smooth texture. Don’t skimp on quality saffron or rose water—they’re key to the flavor. Adjust the rose water gradually to avoid overpowering the delicate balance.

Keyword Salt and Straw Pistachio Saffron Rose Ice Cream, Salt and Straw Pistachio Saffron Rose Ice Cream Recipe