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Strain the mussels making sure you retain all the cooking liquid for the sauce. Discard any mussels that have not opened. It’s labour intensive to harvest so definitely a premium ingredient. It is the most expensive spice in the world so a pinch of saffron will need to go a long way!

Saffron...of course! I mean you can't make Persian saffron ice cream without it 🙂 You can find saffron at your Persian supermarket ormiddle eastern supermarket. Some local supermarkets also sell itFor an easier homemade version, whip 2 cups of heavy cream until stiff peaks. Then gradually fold in a can of condensed milk. Stir in saffron infused rose water and pistachios. Freeze the mixture. Fat: An optimal amount of fat will give you a smooth ice cream without ice crystals. Therefore, using some cream, half-and-half or milk with higher percentage of fat is essential for a creamy texture.

Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Here I’ve made a cheats version which anyone can make at home without needing an ice cream maker. Forget the ice cream churning and make this easy version with only 5 ingredients! Impress your guests with the perfect Persian Saffron Ice cream as a dinner party dessert that's so full of flavor they will be begging for the recipe!This is a simple sponge, that’s flavoured with saffron. Saffron goes a long way, so use just a little bit of saffron to flavour the batter.