“A creamy and exotic ice cream that is inspired by the flavors of traditional Indian sweets.”
1hr 10mins

Ingredients Nutrition


  1. Bring the milk and heavy cream to a boil.
  2. Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
  3. The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
  4. Gradually add the saffron infusion, beating well after each addition.
  5. On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
  6. Cook until the mixture coats the spoon.
  7. Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
  8. Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
  9. To make syrup:
  10. Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
  11. Increase heat to medium-high.
  12. Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
  13. Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.

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