Shared by Michal Nir
![Saffron and Rose Water Ice Cream](https://images.prismic.io/jewishfoodsociety/c32a54bb-84d3-4af2-8b5c-03aec73fc054_IMG_2740%2B2.jpeg?auto=compress,format&rect=0,393,1500,1031&w=1600&h=1100)
Lightly toast the saffron threads in a 350°F preheated toaster oven for about 2 minutes to dry out the saffron threads. This step allows the saffron threads to grind more easily.
Place the saffron in a mortar and pestle and grind the saffron until it is a powder-like consistency.
Transfer the saffron to a heatproof bowl and add 2 tablespoons of boiling water. Stir and set aside for 10 minutes or until the saffron water is bright red and fully steeped.
Place the softened ice cream into a large mixing bowl. Add the saffron water, cardamom, rose water and ½ cup of the pistachios into the bowl. Stir the mixture well with a spatula until the ice cream is completely combined with the ingredients.
Transfer the icecream into a 8.5" long, 4.5" wide, 2.75" tall loaf pan and even out the top with the spatula. Transfer the ice cream to the freezer. Freeze the ice cream for at least 2 hours or until completely frozen.
Serve cold and garnish with pistachios and dried rose petals.