Orange-Pistachio Ice Cream
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
More From Sunset
Nutritional Information
Amount per serving
- Calories: 179
- Calories from fat: 55%
- Protein: 4g
- Fat: 11g
- Saturated fat: 5g
- Carbohydrate: 18g
- Fiber: 0.9g
- Sodium: 53mg
- Cholesterol: 29mg
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.
Orange-Pistachio Ice Cream Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Entertaining, Freezable, Make-Ahead
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Dairy
- OCCASION: Easter, Mother's Day
- PUBLICATION: Sunset
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