Orange-Pistachio Ice Cream
James Carrier
Notes: Shop for orange flower water at a liquor store or in a supermarket wine and liquor section.
How to Make It
Step 1
1
Warm ice cream in container with lid on at 30-second intervals in a microwave oven at 30% power until soft enough to scoop easily, about 3 1/2 minutes. (Or let stand at room temperature about 40 minutes.)
Step 2
2
Mix 1/4 cup pistachios, orange flower water, cardamom, and saffron. Add ice cream and mix quickly. Cover airtight and freeze until firm enough to scoop, at least 3 hours or up to 1 week. Scoop into bowls and top with more chopped pistachios.
Ingredients
1 quart vanilla ice cream
About 1/4 cup coarsely chopped roasted, unsalted pistachios
1/3 cup orange flower water
1/2 teaspoon ground cardamom
1/32 teaspoon powdered saffron
Directions
Step 1
1
Warm ice cream in container with lid on at 30-second intervals in a microwave oven at 30% power until soft enough to scoop easily, about 3 1/2 minutes. (Or let stand at room temperature about 40 minutes.)
Step 2
2
Mix 1/4 cup pistachios, orange flower water, cardamom, and saffron. Add ice cream and mix quickly. Cover airtight and freeze until firm enough to scoop, at least 3 hours or up to 1 week. Scoop into bowls and top with more chopped pistachios.
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