We’ve always been captivated by Salt and Straw’s inventive twists on classic desserts and their Pistachio Saffron Rose Ice Cream stands out as a true gem. This luxurious recipe combines the earthy crunch of pistachios with the warm spice of saffron and the floral elegance of rose creating a flavor profile that’s both exotic and irresistible.
As fans of bold culinary adventures we love how this ice cream draws from Persian influences to deliver a refreshing treat. Join us as we break down the simple steps to recreate this Salt and Straw favorite in your own kitchen.
Ingredients
In our exploration of the Salt and Straw Pistachio Saffron Rose Ice Cream recipe, we focus on sourcing high-quality ingredients that capture the exotic essence of pistachios, saffron, and rose—drawing from Persian influences to create a creamy, aromatic delight. Below, we list the ingredients in the order they are typically used, from building the base to infusing the flavors. We’ve noted prep specifics for accuracy and ease.
- Heavy cream: 2 cups, chilled—forms the rich base for our velvety ice cream texture.
- Whole milk: 1 cup, at room temperature—combines with cream for a smooth custard foundation.
- Granulated sugar: ¾ cup—dissolves into the mixture to balance the nutty and floral notes with just the right sweetness.
- Egg yolks: 6 large, from fresh eggs—whisked to create a luxurious custard that thickens the ice cream.
- Pistachios: 1 cup, raw and unsalted, roughly chopped after toasting in a dry skillet for 5 minutes to enhance their earthy crunch.
- Saffron threads: ½ teaspoon, high-quality, steeped in 2 tablespoons of warm milk for 10 minutes to release their vibrant golden hue and subtle floral aroma.
- Rose water: 1 tablespoon, pure and food-grade—added sparingly to infuse a delicate, fragrant rose essence without overpowering the other flavors.
- Vanilla extract: 1 teaspoon, pure—stirred in to subtly complement the pistachio and saffron profile.
- Salt: ¼ teaspoon, fine sea salt—enhances the overall depth and brings out the natural flavors of the nuts and spices.
These ingredients, when prepared with precision, transform into an ice cream that tantalizes the senses with its creamy mouthfeel, nutty pistachio crunch, and the exotic saffron-rose bouquet.
Equipment Needed
To bring our Salt and Straw Pistachio Saffron Rose Ice Cream to life, we rely on a few key tools that ensure smooth preparation and the creamiest results. Having the right equipment helps us achieve that perfect, velvety texture while incorporating the exotic flavors of pistachios, saffron, and rose.
Here’s a curated list of essential equipment, organized by the typical sequence of use in the recipe:
- Ice Cream Maker: Our go-to appliance for churning the mixture into a silky-smooth ice cream; it incorporates air for the ideal consistency and prevents ice crystals.
- Medium Saucepan: Used for gently heating the base ingredients like heavy cream and milk; choose one with a heavy bottom to avoid scorching.
- Mixing Bowls: A set of heatproof bowls for combining egg yolks, sugar, and other elements; we recommend glass or stainless steel for easy whisking and temperature control.
- Whisk: Essential for blending ingredients thoroughly and emulsifying the custard base; opt for a sturdy wire whisk to incorporate air efficiently.
- Fine-Mesh Strainer: Helps us strain the infused mixture to remove any saffron threads or pistachio bits for a refined, smooth finish.
- Measuring Cups and Spoons: Accurate tools for precise measurements of ingredients like granulated sugar and rose water; we always use a set with clear markings to maintain consistency.
- Rubber Spatula: Perfect for scraping down bowls and folding in flavors without introducing air bubbles; it’s invaluable for transferring the mixture.
- Digital Thermometer: Monitors the temperature of the custard base to ensure it reaches the optimal point for safety and texture—aim for 170°F to 180°F for proper thickening.
With these items ready, we seamlessly transition from preparing the ingredients to crafting the ice cream, capturing the aromatic essence of this Persian-inspired treat.
Instructions
We guide you through crafting Salt and Straw’s Pistachio Saffron Rose Ice Cream with precise steps that build on our carefully selected ingredients and essential equipment. Let’s transform those high-quality components into a creamy, aromatic delight.
Prepare the Ingredients
First, we gather and prep our ingredients to ensure everything is ready for seamless assembly. Start by toasting 1 cup of pistachios in a dry skillet over medium heat for 5-7 minutes until fragrant, then roughly chop them for even distribution. Measure out 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 6 egg yolks, a pinch of saffron threads (about ¼ teaspoon), 1 teaspoon rose water, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Bloom the saffron by crushing it slightly and soaking it in 1 tablespoon of warm milk for 10 minutes to release its vivid golden hues and earthy notes. This preparation step sets the stage for infusing bold, exotic flavors into our ice cream base.
Make the Ice Cream Base
We create the foundational custard that delivers a velvety, rich texture. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and ¾ cup granulated sugar over medium heat, stirring constantly with a whisk until the mixture reaches 170°F on a digital thermometer—this takes about 5-7 minutes and ensures the sugar dissolves completely for a smooth finish. In a separate mixing bowl, whisk 6 egg yolks until pale and creamy. Slowly temper the yolks by pouring in about half of the hot cream mixture while whisking vigorously to prevent curdling. Return the tempered egg mixture to the saucepan and cook over low heat, stirring with a rubber spatula, until the base thickens to coat the back of a spoon (around 175°F), which should take 3-5 minutes. For added precision, strain the mixture through a fine-mesh strainer into a clean bowl to remove any solids, yielding a silky base that promises an indulgent mouthfeel.
Infuse the Flavors
With the base ready, we infuse it with the signature Persian-inspired elements that make this ice cream unforgettable. Stir in the bloomed saffron mixture, 1 teaspoon rose water, 1 teaspoon vanilla extract, and ¼ teaspoon salt into the warm custard base, allowing the flavors to meld for 10 minutes off the heat—the saffron’s warm, floral notes will bloom alongside the rose water’s subtle perfume and vanilla’s sweet undertones. Fold in ¾ cup of the chopped toasted pistachios, reserving the rest for garnish, to add a nutty crunch that contrasts beautifully with the creamy texture. Let the infused base cool to room temperature, then chill it in the refrigerator for at least 2 hours or overnight; this step ensures the flavors deepen and integrate fully, creating an exotic symphony of taste and aroma.
Churn and Freeze the Ice Cream
Finally, we bring it all together to achieve that perfect soft-serve consistency. Pour the chilled, infused base into your ice cream maker and churn according to the manufacturer’s instructions—typically 20-25 minutes—until the mixture reaches a thick, spoonable state with a light, airy texture. In the last 5 minutes, add the remaining ¼ cup chopped pistachios for added texture and visual appeal. Transfer the churned ice cream to an airtight container, smooth the top with a rubber spatula, and freeze for 4-6 hours to firm up. This process locks in the vibrant flavors of pistachio, saffron, and rose, resulting in a scoopable treat that boasts a creamy body and enticing floral finish.
Make-Ahead and Storage
To ensure our Salt and Straw Pistachio Saffron Rose Ice Cream remains fresh and flavorful, we recommend planning ahead for convenience and proper storage to preserve its creamy texture and exotic aromas. This approach allows you to enjoy the Persian-inspired delight without compromising quality.
Make-Ahead Tips
We often prepare components of this ice cream in advance to streamline the process, especially for gatherings or busy schedules. Here’s how to do it effectively:
- Ice Cream Base: Make the base (including the infused cream, milk, sugar, and egg yolk mixture) up to 48 hours in advance. After cooking and straining, cool it completely, then cover and refrigerate in an airtight container. This step enhances flavor infusion, letting the saffron and rose water develop deeper notes.
- Toasted Pistachios: Toast and chop the pistachios ahead of time—up to 3 days in advance. Store them in an airtight container at room temperature to maintain their crunch and prevent staleness.
- Full Mixture: If you’re short on time, prepare the entire mixture (base plus add-ins like pistachios, saffron, and rose water) up to 24 hours before churning. Chill it thoroughly in the refrigerator to ensure it churns smoothly and achieves the perfect soft-serve consistency.
Storage Guidelines
Once you’ve churned your ice cream, we advise following these storage practices to lock in its velvety smoothness and aromatic essence, preventing freezer burn and maintaining the vibrant flavors of pistachio, saffron, and rose.
- Immediate Storage: After churning, transfer the ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface to minimize air exposure, then seal the container and freeze. This helps retain the creamy texture for optimal enjoyment.
- Freezer Duration: Store the ice cream in the freezer for up to 2 weeks for the best quality. Beyond this, flavors may dull, and texture could become icy.
To provide a quick reference for storage times and tips, we’ve compiled the following table based on our testing:
| Storage Aspect | Duration | Key Tips |
|---|---|---|
| Ice Cream Base (Uncooked) | Up to 48 hours in fridge | Chill in a sealed container to prevent absorption of other odors. |
| Toasted Pistachios | Up to 3 days at room temperature | Keep in a dry, cool spot away from moisture. |
| Churned Ice Cream | Up to 2 weeks in freezer | Use freezer-safe containers and avoid frequent opening to reduce temperature fluctuations. |
By following these make-ahead and storage strategies, we ensure your Pistachio Saffron Rose Ice Cream stays as delightful as the day you made it, ready to impress with its rich, aromatic profile.
Conclusion
We’ve shared the joy of crafting Salt and Straw’s Pistachio Saffron Rose ice cream right in our own kitchens.
It’s a simple way to embrace exotic flavors that elevate everyday treats.
Now it’s your turn to experiment and savor these aromatic delights—let’s make every scoop unforgettable.
Frequently Asked Questions
What is Pistachio Saffron Rose Ice Cream?
Pistachio Saffron Rose Ice Cream is a unique, exotic flavor inspired by Persian cuisine, featuring a creamy base blended with toasted pistachios, aromatic saffron, and floral rose water. It’s popularized by Salt and Straw for its rich, balanced taste that combines nutty, earthy, and sweet notes, offering a delightful twist on traditional ice cream.
What ingredients are needed for this ice cream recipe?
You’ll need high-quality items like heavy cream, whole milk, granulated sugar, egg yolks, toasted pistachios, saffron threads, rose water, vanilla extract, and a pinch of salt. These ingredients create a creamy texture and infuse exotic flavors, ensuring an authentic Persian-inspired taste.
What equipment is required to make Pistachio Saffron Rose Ice Cream?
Essential tools include an ice cream maker for churning, a medium saucepan for heating the base, mixing bowls, a whisk, fine-mesh strainer, measuring cups and spoons, rubber spatula, and a digital thermometer. These help achieve a smooth, velvety consistency while incorporating the flavors effectively.
How do I make Pistachio Saffron Rose Ice Cream at home?
Start by preparing ingredients: toast and chop pistachios, bloom saffron. Heat cream, milk, and sugar, then temper with egg yolks to thicken. Add saffron, rose water, vanilla, and pistachios. Chill the mixture, churn in an ice cream maker, and freeze for a soft-serve texture. The process takes about 30-45 minutes of active time plus chilling.
Can I prepare Pistachio Saffron Rose Ice Cream in advance?
Yes, make the ice cream base up to 48 hours ahead and toast pistachios up to 3 days in advance. For convenience, prepare the full mixture 24 hours before churning. This allows flavors to develop, making it easier for busy schedules while maintaining freshness.
How should I store homemade Pistachio Saffron Rose Ice Cream?
Store in an airtight container with plastic wrap pressed against the surface to prevent freezer burn. Keep it in the freezer and enjoy within two weeks for the best texture and flavor. Proper storage helps retain the creamy consistency and aromatic notes of the Persian-inspired ingredients.
Why is Salt and Straw’s Pistachio Saffron Rose Ice Cream special?
Salt and Straw’s version stands out for its use of high-quality, carefully selected ingredients that highlight Persian influences, creating a harmonious blend of pistachios, saffron, and rose. This results in a luxurious, aromatic ice cream that’s not only delicious but also a creative twist on classic flavors, perfect for home replication.