Saffron ice cream


  • 4 medium eggs
  • 250 ml. Full Milk
  • 300 ml. whipped cream
  • 1 vanilla pod
  • 1 tsp of saffron
  • 200 grams of fine granulated sugar or white caster sugar
  • 2 tbsp rose water
  • 125 grams of unsalted pistachio nuts


  1. Split the eggs, you only need the yolks (yolks).
  2. Heat half of the cream with the milk over low heat in a saucepan. Bring it to a boil and add the vanilla pod and some salt.
  3. Now add the saffron and let the mixture steep for at least half an hour.
  4. Add the sugar to the egg yolks and beat this mixture until creamy.
  5. Once the milk has cooled with saffron, you can add it in small splashes. Continue to beat well so that the mixture becomes creamy and foamy.
  6. Once all the milk with saffron has been whisked into the egg yolks and sugar mixture, you can start beating the rest of the whipped cream.
  7. When the whipped cream is almost stiff, fold it into the saffron mixture. Now it is ready to go into the freezer. Put the mixture in a freezer container with a lid and put it in the freezer.
  8. Once the mixture has cooled down, stir well and add 2 tablespoons of rose water and 125 grams of chopped pistachio nuts.
  9. Stir the mixture at least twice an hour to prevent ice crystals from forming.

Enjoy your delicious saffron ice cream!