Saffron Cardamom Pistachio Dairy Free Ice Cream

Golden, creamy and cooling dairy free ice cream with the unique fragrant flavor that only saffron and cardamom can bring along with the crunch of pistachios.  This is truly an ice cream that deserves its own moment to savor and enjoy and can be made very simply with or without an ice cream maker.

I grew up eating ice cream on a regular basis, thanks to my Dad who was a true lover of ice cream, having a nightly bowl in front of the TV. It was a family ritual.  Down to the basement , ie:  cellar, where the massive freezer housed large containers of ice cream from the Schwan man along with any leftovers from the last homemade ice cream making session left me thinking every family enjoyed this frozen wonder of abundance.  We lived in the country so things were always purchased in bulk.  The ice cream freezer was next to the freezer that held a side of beef.  

Discovering in my late 20s that I was actually quite lactose intolerant put the Kabash on ice cream for many years until I discovered dairy versions. I set about making my own unique dairy free flavors and haven't turned back since.

Saffron  - saffron is the most expensive spice as it's thin threads are harvested from the stigma of a crocus flower.  Thank goodness you only need a pinch for a dish. A few threads will yield a beautiful golden yellow hue and a mysterious bittersweet, earthy note. A small amount of turmeric can be substituted for pricier saffron if you prefer not to splurge on the loftier spice.

Cardamom - cardamom is one of my favorite spices as it lends a unique sweet earthiness of flavor.  You can purchase pods, which you can crush to remove the cardamom seeds, or simply purchase the powder, which is more readily available and not as expensive.  Thankfully you also only need a very small amount.  The pods are the seeds of a species of plant typically found in Indonesia, which is why you'll find fragrant cardamom in so many recipes from that region.

THE COCONUT CREAM WHIPS UP LIGHT & FLUFFY

Rosewater - another unique middle eastern ingredient made from steeping rose petals to yield a beautiful florally rose infused water.  A little goes a very long way and can be left out of the recipe entirely if you're timid about trying it.  

SO GOLDEN AFTER YOU ADD THE SAFFRON □

You can make this ice cream with or without an ice cream maker and the process is quite simple, yielding a velvety, gorgeously hued treat.  

I POURED THE MIXTURE INTO A PLASTIC TUB & FROZE RATHER THAN GET OUT MY ICE CREAM MAKER

OUT OF THE FREEZER & READY TO SERVE

Saffron Cardamom Pistachio Ice Cream

1 14 ounce can full fat coconut milk (refrigerated overnight) for dairy free or 14 ounces cream
1/2 cup (about 1/2 can) coconut sweetened condensed milk (for dairy free) or 1/2 cup sweetened condensed milk 
1 tablespoon coconut oil (melted in the microwave & cooled slightly)
1/2 teaspoon rosewater (optional)
1/4 teaspoon saffron threads
1/8 teaspoon cardamom powder (or 4-5 cardamom pods, pounded & husks removed)
1/3 cup roasted & lightly salted shelled pistachios, roughly chopped 
Rose petals (optional for garnish& please use culinary grade)

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Dairy Free - Into the bowl of  a stand mixer with a whisk attachment or with a hand held mixer and a large bowl, scoop off the solidified coconut milk from the top of the can of coconut milk.

Begin to whip until light and fluffy.

Add the cardamom pods to a mortar & petal and crush, removing the husks until you only have the seeds remaining and pound those lightly.

Add the cardamom and saffron threads to the melted coconut oil and let infuse for a couple of minutes, then add into the whipped coconut cream.

Continue to whip, adding the rosewater (if using), the remaining milk from the can of coconut milk and the sweetened condensed coconut milk.  Turn off mixer and stir in pistachios.

Pour into a container that you can pop in the freezer for several hours to overnight or pour the mixture into an ice cream maker and process according to directions for your maker.

If adding to the freezer directly, you'll want to let the frozen ice cream set out for about 10 minutes to allow it to soften slightly before serving.

If you want an added flourish, sprinkle over a few rose petals.
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Dairy version - If using regular cream, follow the same process simply whipping the cream until soft peaks form.

Add the cardamom pods to a mortar & petal and crush, removing the husks until you only have the seeds remaining and pound those lightly.
Add the cardamom and saffron threads to the melted coconut oil and let infuse for a couple of minutes, then add into the whipped cream.

Continue to whip, adding the rosewater (if using), and the sweetened condensed milk.  Turn off mixer and stir in pistachios.

Pour into a container that you can pop in the freezer for several hours to overnight or pour the mixture into an ice cream maker and process according to directions for your maker.

If adding to the freezer directly, you'll want to let the frozen ice cream set out for about 10 minutes to allow it to soften slightly before serving.

If you want an added flourish, sprinkle over a few rose petals.