Grape cake pairs perfectly with Vin Santo, a sweet wine made in small quantities on many Italian farms that is rich, silky, and aromatic.
| Prep Time: | 5 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pinch saffron
- 2 tablespoons warm milk
- 1 ½ quarts vanilla ice cream, softened
- 1 ½ tablespoons rose syrup
- ½ teaspoon ground cardamom
- ¼ cup chopped pistachio nuts
Instructions
- Add the 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 color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.
- For the rose syrup I used Rooh Afza, a very famous rose syrup made in India. Rooh Afza is usually had with cold water or milk or added to desserts. You can pick it up from any Indian grocery store.
- If you want to enhance the pistachio flavor toast the nuts on a baking sheet in a 350 degree F oven for 5 to 10 minutes until they are slightly brown.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 100 mg |
| Sugars | 23 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Love it!!!!
Excellent show stopping flavor – super easy to make too! I used two Tbsp. rose water.
Very nice ice cream. I made it to take to a Diwali dinner. I used Haagen Daz vanilla 1 qt and 1 pint. I did not have cardamom, which I somehow ran out of, so I omitted it. I used one large Tbls of rose syrup as I was afraid it would be too sweet. I used a small pinch of saffron and I finely chopped the roasted and salted pistachios (from a package), thinking a bit of salt would enhance flavor, before adding into the softened ice cream. It is now sitting in a soufflé dish in the freezer. I tasted it after it was all mixed together and I am glad I cutback on the rose syrup. I think the next time I’ll use a full pinch of saffron and the cardomom for sure. I imagine I’ll need to dry out the rose petals first and will add them tomorrow with a light dusting of pistachios on the ice cream. Maybe a 5 star but since I’ve not tasted it frozen it’ll be 4 for now. Very pretty with very little effort.
I added some saffron to the ice cream and it turned great! Worth trying it!
Had this dish at an Afghani restaurant and wanted to reproduce it. This is a wonderfully similar dessert. Thank you!
What a nice ice cream.I couldn’t find rose syrup but I used rose water,3 cap fulls. The rose flavor is not overpowering and makes this ice cream very delicate. The spices add a nice flavor making it very Indian and with the crunch of pistachio nuts this dessert is a wonderful way to finish a dinner. I used some drops of food coloring to make it pink simulating the color of a rose.
Made this to go with a night of Indian fare. It was light and very flavorful, and the slight hint of rose was amazing. I do suggest freezing for longer than 2 hours after mixing as it wasn’t quite frozen enough for my taste. Also I used a mixer to fold everything in for me and it worked out much better.
What a great, light and tasty dessert after some heavy hot curries! Couldn’t find rose syrup so substituted rose water in the same quantity without problems, also we only used 0.1 grams of saffron – very tasty.
This was FANTASTIC! The light, refreshing combination of flavors was the perfect ending to a spicy Indian dinner – very simple & elegant. Thanks for a great recipe!