Cardamom, Rose, and Saffron No-Churn Ice Cream by Dieteticaesthetic

Ingredients

• 2 cup heavy cream
• 14 oz sweetened condensed milk
• 6 cardamom pods, shells removed and seeds ground to powder
• 1/4 tsp saffron threads, ground to powder
• 1 tsp rose water
• 1 tsp water (for blooming saffron)
• 1 tbsp extra virgin olive oil (for topping)
• 1/4 tsp flaky sea salt (for topping)
• 1 cup saffron threads (for garnish)

Instructions

1. Crush the cardamom seeds in a mortar and pestle until they form a fine powder, then remove the discarded shells.
2. Add the saffron threads to the mortar and crush into a powder, then add 1 tsp of water to bloom the saffron into a liquid.
3. Whip the heavy cream in a large mixing bowl using a hand mixer or whisk until soft peaks form, about 3-5 minutes.
4. Fold the bloomed saffron water, ground cardamom, and rose water into the whipped cream until evenly incorporated.
5. Gently fold in the condensed milk until the mixture is smooth and combined.
6. Pour the mixture into a cast iron loaf pan or freezer-safe container and freeze for at least 8 hours until firm.
7. Drizzle with olive oil, sprinkle with flaky salt, and garnish with extra saffron before serving.