ROSE ICE CREAM
Milk (warm)2 tbsp
Vanilla Ice Cream (softened)1.5 quarts
Rose Syrup1.5 tbsp
Cardamom (ground)0.5 tsp
Pistachio Nuts (chopped)0.25 cup
Add saffron to the warm milk and set aside for 15 minutes.
Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in colour. Scoop the ice cream back into the container and freeze for two hours, or until ready to eat.
(Tip: To enhance the pistachio flavour, toast the nuts on a baking sheet in a 350o F oven for five to 10 minutes, until they are slightly brown)