Pistachio Saffron Ice Cream
Pistachio Saffron Ice Cream
Delicious ice cream with nuts and spice by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Freezing
  • Cooking Time 30 minutes
  • Yield 8 servings
  • 250 milliliters whipping cream
  • ¼ teaspoon saffron strands soaked in warm water
  • 4 egg whites chilled
  • ½ cup castor sugar or fine granulated sugar
  • 4-5 dried figs chopped
  • ¼ cup pistachio chopped
  1. Soak Saffron in 2 -3 tbsp of warm water.
  2. Whip cream using electric whisk till it forms soft peaks. Cling wrap the bowl and chill in refrigerator.
  3. Separate egg whites into a large glass bowl and add in sugar.
  4. Over a double boiler, heat egg whites and sugar, over simmering water. Make sure the bowl does not touch the water.
  5. Stir the egg white mixture until they are hot to touch, try putting your finger in, if it feels hot to touch its done.
  6. Using an electric whisk, whisk the warm egg whites and sugar untill soft peaks.
  7. Coarsely chop pistachio and figs. Set aside.
  8. Combine whipped egg whites, whipped cream, pistachio, figs and soaked saffron, folding all the ingredients in together gently.
  9. Pour the mixture into a tin mould. Sprinkle saffron over the mixture.
  10. Cover the mould well with cling wrap and freeze for at least 12 hours.

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