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Orange-Pistachio Ice Cream

James Carrier
Yield Makes 4 1/2 cups; 8 servings
Notes: Shop for orange flower water at a liquor store or in a supermarket wine and liquor section.


  • 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

Nutrition Information

  • calories 179
  • caloriesfromfat 55 %
  • protein 4 g
  • fat 11 g
  • satfat 5 g
  • carbohydrate 18 g
  • fiber 0.9 g
  • sodium 53 mg
  • cholesterol 29 mg

How to Make It

  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.)

  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.