1 ½ quarts good quality vanilla ice cream
½ tsp Persian Saffron, ground very fine with mortar and pestle
1 tablespoon very hot water
1 tablespoon Rose Flower Water
1 tablespoon Red Rose Petals ground very fine in mortar and pestle
½ cup shelled pistachios, coarsely chopped, plus more for garnish if desired
Additional rose petals for garnish if desired
In a small bowl combine saffron and hot water, allow to cool completely to fully extract flavor and color.
Soften ice cream at room temperature for 10 minutes. When ice cream is soft but not melted, place in a large bowl with the saffron mixture. Add rose water, chopped pistachios, and ground rose petals. Hand mix until well combined. Return ice cream back into its original container and freeze until hard, about 4-6 hours.