Salt and Straw Pistachio Saffron Rose Ice Cream Recipe
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.
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.