Tricks of the trade: Saffron can be ground in a small mortar and pestle or using the back of a spoon against the wall of a cup.
This ice cream can also be made in an ice cream maker. Simply follow your appliance instructions for vanilla ice cream (dairy or pareve) and add the remaining ingredients in the list below.
1 pint parve or dairy vanilla ice cream
¼ teaspoon saffron
3 tablespoons rose water
2 tablespoons slivered pistachios, divided
You will need ½ cup parve or dairy whipping cream, not whipped
Remove ice cream from freezer and let it stand for 20 minutes or until it becomes easy to manipulate. If using cream garnish, pour ½ cup of whipping cream (¼-inch thick) into flat plate and place it in the freezer until it hardens.
Mix saffron and rose water and fold into softened ice cream. Fold in the pistachios, reserving some for garnish.
Remove the whipping cream crust from the freezer and break into pieces. Fold some pieces into the ice cream and reserve a few for garnish.
Serve in small bowls and garnish with the remaining pistachios and frozen whipping cream.