Pittsburgh, PA
Monday
November 20, 2017
    News           Sports           Lifestyle           Classifieds           About Us
Lifestyle
 
The Dining Guide
Celebrations
Weddings
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Food
Persian Ice Cream

1 (1/2 gallon) container vanilla ice cream, let stand until soft
1 to 3 tablespoons rose water
1/4 teaspoon ground saffron, dissolved in 1 tablespoon hot water
1/4 cup slivered nonroasted and salted pistachio nuts

Mix all the ingredients. Place plastic wrap in bread pan. Spread the ice cream in the pan and cover with the wrap. Freeze for 1 hour or more. To serve, unwrap and make slices of ice cream in serving dishes.

Soheila Lunney

Thursday, January 10, 2002

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections