Persian ice cream

For my 950th recipe, I treat you to this exquisite delicacy that is very easy to prepare and has a fantastic taste. Last year we were at some Persian restaurant in Washington and this was served as a dessert. Me and the kids were skeptical because we are not fans of rose water, but when we tried it we were just thrilled. Of course, I immediately had to combine my version, and it paid off.

Preparation steps

Put the ice cream in the fridge for about 40 minutes to soften. So time to mix the saffron with a tablespoon of hot water and let it stand for about 5 minutes.
When the ice cream has softened, place it in a larger bowl, add the saffron and rose water and mix for a few minutes until all is well combined. If you want, you can add pistachios to the ice cream, I don't put them in the ice cream, but I just sprinkle them when I serve, because some people don't like the taste of pistachios.
Place the prepared ice cream in a container that can be in the freezer, and leave for about 6-7 hours to freeze.
Serve the ice cream sprinkled with pistachios with crispy waffle biscuits

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