Persian rose water ice cream

For the fast version of this wonderful ice cream, you will need:


1 litre vanilla ice cream
1 pinch of saffron (about 100 micrograms)
1 tablespoon hot water
1 tablespoon rose water
4-5 tablespoon shelled and chopped pistachios


Method:


Let the ice cream soften at room temperature for about 10 minutes. Mix the saffron in the hot water and add to the ice cream.
Add the rose water and pistachios and mix well to combine.
Return to the freezer for 3-4 hours before serving.
Scatter some chopped pistachios on top and enjoy!