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James Carrier Photo by: James Carrier

Orange-Pistachio Ice Cream

Notes: Shop for orange flower water at a liquor store or in a supermarket wine and liquor section.

Sunset JUNE 1998

  • Yield: Makes 4 1/2 cups; 8 servings


  • 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


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.

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

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Orange-Pistachio Ice Cream Recipe