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.

Baklava Ice Cream Honey-Infused Baklava Ice Cream with Pistachios and Flaky Phyllo Crumble Ingredients: For the Ice Cream Base: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 4 egg yolks 1/4 cup honey 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon For the Mix-Ins: 1/2 cup chopped walnuts 1/3 cup chopped pistachios 1/4 teaspoon ground cloves (optional) 1/2 teaspoon orange zest 1/2 cup crumbled baked phyllo pastry or crushed baklava pieces Directions: In a saucepan over medium heat, combine the cream, milk, and sugar. Stir until sugar dissolves and mixture is hot but not boiling. In a separate bowl, whisk egg yolks. Temper them by gradually whisking in a bit of the hot milk mixture. Return the yolks to the pan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170°F/77°C). Remove from heat. Stir in honey, vanilla, cinnamon, and orange zest. Strain the custard into a clean bowl. Chill thoroughly (at least 4 hours or overnight). Toast walnuts and pistachios in a dry skillet over medium heat for 2–3 minutes, stirring frequently. Let cool. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. In the last 5 minutes, fold in the nuts and crumbled phyllo. Freeze 2 hours before serving for firmer texture. Prep Time: 25 minutes | Chilling + Freezing Time: 6 hours | Total Time: 6 hours 25 minutes Kcal: 360 kcal | Servings: 6 servings #baklavaicecream #honeyicecream #pistachioicecream #phyllocrunch #mediterraneandessert #homemadeicecream #baklavainspired #gourmeticecream #middleeasterndesserts #nuttyicecream #flavorfusion #icecreamideas #luxurydessert #custardicecream #honeyandspice #holidaydesserts #nutsandhoney #crunchyicecream #dessertinspo #fromscratchdessert Ever imagined baklava in frozen form? Now you can taste it! This Baklava Ice Cream is honeyed, nutty, and packed with crunchy phyllo.

Rose Ice Cream Delicately Fragrant Rose Ice Cream with a Floral Finish Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 egg yolks 2 teaspoons rose water (adjust to taste) A few drops of natural pink food coloring (optional) Crushed dried rose petals, for garnish (optional) Directions: In a saucepan, combine heavy cream and milk. Heat over medium until warm but not boiling. In a separate bowl, whisk egg yolks and sugar until pale and creamy. Slowly pour the warm milk mixture into the yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not boil. Remove from heat. Stir in rose water and food coloring if using. Let the mixture cool completely, then chill in the refrigerator for at least 4 hours or overnight. Pour into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for at least 4 hours or until firm. Garnish with dried rose petals before serving if desired. Prep Time: 20 minutes | Chilling/Freezing Time: 8 hours | Total Time: 8 hours 20 minutes Kcal: 280 kcal | Servings: 6 servings #roseicecream #floraldesserts #homemadeicecream #middleeasterndessert #roseflavor #summerdesserts #icecreamlovers #creamyindulgence #easyicecreamrecipe #romanticflavors #pinkdesserts #exoticflavors #artisanicecream #eggcustardbase #dessertinspiration #beautifuldesserts #uniqueicecream #cooltreats #frozendessert #gourmeticecream Cool, creamy, and kissed with rose This Rose Ice Cream is the floral dessert of dreams—perfect for summer evenings and romantic cravings!