Traditional Saffron Ice Cream Recipe

Nothing can beat the fatigue on hot summer days like a bowl of traditional saffron ice cream. The combination of saffron, rose water and cream, along with fresh milk and fox powder, creates a taste that has both the fragrance of heaven and the sense of nostalgia of the old streets. If you are looking for an authentic and tasty Iranian dessert, learnHow to prepare traditional saffron ice creamIt will be an enjoyable experience.

Necessary ingredients for preparing traditional saffron ice cream

Raw materials	amount	Products
full fat milk	2 cups
sugar	1 cup
cream	1.5 cups
Brewed saffron	3 tablespoons	Buy saffron
Fox powder	1 teaspoon
Rose	1 teaspoon	Buy rose water
pistachio slices	2 tablespoons
cardamom	1 piece	buy cardamom

How to prepare traditional saffron ice cream

1. Brewing saffron:To get the most color and aroma, put saffron in a small glass and add an ice cube to it. The method of brewing with ice makes saffron open slowly and release the maximum amount of color and aroma. If you don\'t have high-quality saffron yet, we suggest you buy it from Mostafavi\'s reputable saffron brandBuy saffron powderDo it to ensure the quality and color of your ice cream.
2. Preparation of cream:Spread a cellophane on the tray and then pour 1 cup of cream on the cellophane and smooth it with a spatula, then put it in the freezer until it freezes completely. You can put the cream in a zip-top and smooth it out to make it easier to cut into pieces in the final step.
3. Boiling milk:Pour full-fat milk into a pot and heat until it boils. Full-fat milk plays an important role in the elasticity and softening of the texture of ice cream, so do not use low-fat milk.
4. Adding cream to milk:In a bowl, pour the remaining half cup of cream and add a spoonful of milk to the cream and beat with a whisk until the cream dissolves well in the milk and does not curdle. Then add the dissolved cream to the milk.
5. Combination of saffron and rose water with milk:When the milk starts to boil, add infused saffron and rose water. If you want it to have a more special aroma, add a little cardamom to the mixture.
6. Adding sugar and fox:In a separate container, mix sugar and taalab. Then gradually add this mixture to the milk by spoonfuls and stir continuously until the ice cream mixture is completely uniform. Note that adding all the sugar and jaggery at the same time will make the mixture lumpy.
7. Condensation of ice cream:When the mixture becomes creamy and thick, remove the pot from the heat and pour the contents into a stainless steel container.
8. Cooling the ice cream:Fill a larger container with ice and place the ice cream container in it to cool it faster. While cooling, beat the mixture until it becomes elastic. Then put it in the freezer.
9. Stir frequently to prevent crystallization:Every half an hour, remove the ice cream from the freezer and stir the frozen sides with a spoon. Repeat this 5 to 6 times. This step is very important; Because it makes the ice cream soft and stretchy and does not take on an icy state.
10. Adding frozen cream and decorating:At the end, take the frozen cream out of the freezer and cut it into pieces and add it to the ice cream and stir. Decorate the ice cream with pistachio slices or pistachio powder. You can also put it between two ice cream buns.

Golden tips on how to prepare traditional saffron ice cream

• Quality saffronThe main key is the color and wonderful taste of this ice cream. Always use original and concentrated saffron.
• Add sugar and honey gradually until the texture of the ice cream is uniform.
• Be careful with the amount of tazalab: one teaspoon is enough for every 2 cups of milk.
• If you want the ice cream to be more colorful, you can slightly increase the amount of saffron.
• Saffron ice cream1 monthIt can be stored in the freezer and in a container with a lid.
• For decoration, you can also use chopped chrysanthemum, almond powder or pistachio.
• You can also use chopped walnuts, almonds or pistachios inside the ice cream during the last stirring round to have a tasty traditional ice cream with nuts.
• Do not use high heat when boiling milk. High heat causes the milk layer to burn or sink, which gives an unpleasant taste to the ice cream. As you gradually add the ingredients, lower the heat until the mixture thickens slowly.
• Every time the freezer door is opened, moisture and warm air enter and can cause crystallization or surface frosting. It is better to have a closed container and close it quickly after each stirring.
• In most refrigerators, the bottom of the freezer has less temperature fluctuations; Therefore, place the ice cream container in that area so that sudden temperature changes do not damage the texture of the ice cream.
• When you take the ice cream out of the freezer, let it sit at room temperature for 2-3 minutes to make it easier to scoop, but don\'t let it sit out too long or it will melt.
• If there is too much sugar, the ice cream will be too sweet and the texture will be runny or loose. It is recommended to follow the amount of sugar carefully.

final word

By following the tips of this order, you can at home aTraditional Iranian saffron ice creamMake it with a stretchy texture and a taste of nostalgia. On hot summer days, nothing can replace this golden and fragrant dessert. If you are one of the lovers of saffron taste, we suggest you take a look at this ice creamHow to make saffron cupcakesorHow to make carrot and saffron cakeAdd it to enjoy the pure taste of saffron in different formats.

Frequently asked questions