Eggless Persian Saffron Ice Cream (No Churn Ice Cream)

Step 1

Put the kettle on with just a little water and bring to a boil. We only need ½ a tablespoon. Then leave it for about 10 minutes while you get all your ingredients measured and equipment ready.Make yourself a hot drink with the rest of the water?

Step 2

Tip the saffron and a pinch of sugar into your mortar and grind the saffron in a circular motion until it's ground up into a fine powder.

Step 3

Add the hot water, stir and set aside. This is your bloomed saffron, or liquid saffron.Leave it to soak while you chop the pistachios.

Step 4

Pistachios. Grind the pistachios coarsely. You can do this in a food chopper, with a pestle and mortar on using a rolling pin and plastic bag.If using a food chopper, pulse it, to get a coarse grind. Some of it will be finer, but that only adds to the texture of our Persian saffron ice cream.

Step 5

Condensed Milk. Tip out the condensed milk into a medium-sized bowl.

Step 6

Add the liquid saffron, ground cardamom, rose water and vanilla paste and mix well with a wooden spoon or spatula. Set aside.

Step 7

Whisk the cream on high until stiff.

Step 8

Pour the flavoured condensed milk onto the whipped cream and with your beaters, whisk everything until you have a thick, homogenous mix.

Step 9

Fold in the chopped pistachios.

Step 10

Pour the whole mixture into the loaf tin or any freezer-proof dish you're using.Cover with cling film, letting the film touch the surface, and freeze for at least 6 hours, or overnight.

Step 11

You can either top your whole ice cream with ground pistachios and roses, then serve. Or serve the individual portions, letting everyone top their own ice cream as they wish.

Step 12

To serve as ice cream sandwiches, just place a scoop on a wafer and top with another wafer.