Saffron Ice Cream with Candied Pistachios and Rose Syrup (V) Ingredients: For the Ice Cream: 1 can (13.5 oz) full-fat coconut milk 1 cup almond milk (or your choice of non-dairy milk) 1 pinch of high-quality saffron threads 3/4 cup granulated sugar 1 tablespoon cornstarch 1 tablespoon water 1 teaspoon pure vanilla extract A pinch of fine sea salt For the Candied Pistachios: 1 cup shelled pistachios 1/4 cup granulated sugar 1 tablespoon coconut oil Pinch of salt For the Rose Water Syrup: 1 cup granulated sugar 1/2 cup water 2 tablespoons rose water 1 tablespoon lemon juice (you may want more) Warm almond milk and saffron in a saucepan without boiling, let steep for 15 minutes. Whisk this with coconut milk and sugar until dissolved. Dissolve cornstarch in water, add to milk, and cook over medium heat until it coats the back of a spoon. Add vanilla and salt, chill covered for 4+ hours. Freeze overnight. For candied pistachios, bake sugared pistachios at 350°F for 10-15 minutes. Make rose water syrup by simmering sugar and water, then cool and add rose water and lemon juice. Churn chilled mixture in an ice cream maker, if you have one, and serve with syrup and pistachios. #icecreamrecipe #homemaderecipe #homemadeicecream