Persian Saffron-Pistachio Ice Cream
20 min
For 4 servings
Persian Saffron-Pistachio Ice Cream
- 2 tspsaffron
- 500 mlcoconut milk
- 20 mlwater
- 100 gpistachios
- 40 mlagave syrup
and
- 30 galmond paste
- 20 gcoconut flakes
shopping list
This recipe is on the shopping list for 2 .
Directions
Persian Saffron-Pistachio Ice Cream
Dissolve the saffron in boiling water and leave to soak for about 10 minutes. Grind the pistachio kernels to a fine powder in the bamix® processor. Then, using the bamix® whisk, mix with the saffron, coconut milk and agave syrup until creamy.
and
Pour the mixture into a freezer-proof mould and refrigerate for 2 to 3 hours, or preferably overnight. Serve with some almond paste and coconut flakes.
