ROSE ICE CREAM

Steps:

• Add the saffron to the warm milk and set aside for 15 minutes.
• Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color.
• Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.
• Note: For the rose syrup I used Rooh Afza, a very famous rose syrup made in India. Rooh Afza is usually had with cold water or milk or added to desserts. You can pick it up from any Indian grocery store.
• Note: If you want to enhance the pistachio flavor toast the nuts on a baking sheet in a 350 degree F oven for 5 to 10 minutes until they are slightly brown.