Saffron Ice Cream
Ingredients
- 1 pint vanilla ice cream
- 1 tsp. Spanish saffron
- 2-3 Tbs. raw pistachio nuts, shelled and chopped coarsely
Directions
Soften ice cream so it is easy to stir. Place saffron in a small cup, add 2 tablespoons of water, and let sit for 5 minutes, stirring a little until color is released. Pour saffron onto ice cream and stir until color is light yellow. Add chopped pistachios and stir. Put lid back on ice cream and re-freeze. When you serve ice cream, top it with a sprinkle of pistachios.
Serve with: Mexican Coffee
