Orange-Pistachio Ice Cream

Orange-Pistachio Ice Cream Recipe
James Carrier
Notes: Shop for orange flower water at a liquor store or in a supermarket wine and liquor section.

Yield:

Makes 4 1/2 cups; 8 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

June 1998
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