Persian Love Ice Cream Saffron-Rose Persian Love Ice Cream with Pistachios and Cardamom Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 4 egg yolks 1/2 tsp ground cardamom 1/4 tsp saffron threads 2 tbsp rose water 1/2 cup chopped pistachios Pinch of salt Directions: Warm the milk and cream in a medium saucepan over medium heat. Add saffron threads and allow to steep for 5 minutes. In a separate bowl, whisk egg yolks and sugar until light and pale. Slowly pour the warm saffron cream into the yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C). Remove from heat and stir in rose water, cardamom, and salt. Strain the custard through a fine mesh sieve. Chill the custard in the refrigerator for at least 4 hours or overnight. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. In the last few minutes of churning, add chopped pistachios. Freeze for 4 hours before serving. Prep Time: 25 minutes | Cooking Time: 15 minutes + chill/freeze | Total Time: 6 hours Kcal: 310 kcal | Servings: 6 servings #persianicecream #saffronrose #homemadedesserts #icecreamtreat #floralflavors #middleeasterndessert #pistachiolove #creamyicecream #cardamomdessert #dessertdreams #gourmeticecream #roseflavored #saffronrecipes #eggcustardbase #icecreamrecipes #exoticdessert #persianflavors #homemadeicecream #spicedicecream #romanticdessert Fall in love with every bite of this Persian Love Ice Cream Infused with saffron, rose water, and cardamom—it's truly a scoop of elegance.

Looking for a delightful dessert that’s both rich and creamy? Vegan Chocolate Mousse with Coconut Cream Ingredients: - 1 cup silken tofu, drained - 1/2 cup dark chocolate chips (dairy-free) - 1/4 cup maple syrup - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1 can coconut milk, chilled - 2 tablespoons powdered sugar (optional) Preparation Steps: 1. Melt the dark chocolate chips in a microwave or double boiler until smooth. 2. In a blender, combine silken tofu, melted chocolate, maple syrup, vanilla extract, and salt. Blend until creamy and well combined. 3. Spoon the mousse into serving cups and refrigerate for at least 1 hour to set. 4. For the coconut cream, scoop out the solid part of the chilled coconut milk into a bowl (save the liquid for smoothies). 5. Whip the coconut cream with a mixer until fluffy, adding powdered sugar if desired. 6. Once the mousse is set, top each cup with coconut cream. 7. Optional: garnish with chocolate shavings or fresh berries. Prep Time: 15 mins | Cooking Time: 0 mins | Total Time: 1 hr 15 mins Calories: 250 kcal per serving | Servings: 4 servings Suggested Pairings: Enjoy with fresh fruit, a sprinkle of nuts, or a scoop of your favorite sorbet. #veganrecipe #chocolatelover #dessertdreams