Ingredients

• 1 pinch saffron
• 2 tablespoons warm milk
• 1 1/2 quarts vanilla ice cream, softened
• 1 1/2 tablespoons rose syrup
• 1/2 teaspoon ground cardamom
• 1/4 cup chopped pistachio nuts

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Instructions

1. Add the saffron to the warm milk and set aside for 15 minutes.
2. Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.