Ingredients
4 cups (about 600 g) vanilla ice cream
3/4 cup (177 ml) whipping cream (35%)
1/4 teaspoon ground saffron dissolved in 3 tablespoons rose water
2 tablespoons slivered pistachios for decoration (optional)
Preparation
Cover a small flat tray with aluminum foil and pour a layer of whipping cream on the foil (not too thick and not too thin layer). Place it in the freezer until it hardens, at least 3 hours.
Remove the vanilla ice cream from freezer and let it stand at room temperature for 30 minutes or until softened, add the saffron-rose water.
Remove the whipping cream from freezer and break it into small pieces.
Add whipping cream pieces to ice cream mixture and stir.
Return to the freezer and let stand overnight.
Best served with Faloodeh.
Makes 5 to 6 servings.
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