Bastani - Persian Rosewater, Saffron and Pistachio Ice Cream

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 1 tsp Saffron, powdered or ground

• Nuts & Seeds

  • 1 pint Pistachio gelato

• Liquids

  • 1/4 cup Rosewater

Found on ahueats.com

Description

Ingredients

• 1 pint pistachio gelato (I prefer gelato because the end result is more creamy instead of icy)
• ¼ cup of rosewater
• 1 teaspoon powdered or ground saffron

Directions

• Let your gelato sit on the counter for about 15-20 minutes until soft.
• Heat the rosewater in a small mug in the microwave for 30 seconds until hot.
• Add the saffron to the rosewater and stir to combine.
• Scoop the softened ice cream into a mixing bowl, and pour the beautifully orange saffron-rosewater mixture over it.
• Mix well with a spoon until all combined.
• Pour the softened bastani back into the ice cream container and freeze for at least an hour or until it reaches your desired consistency.