Orange-Pistachio Ice Cream

Ingredients

• 1 quart vanilla ice cream
• About 1/4 cup coarsely chopped roasted, unsalted pistachios
• 1/3 cup orange flower water
• 1/2 teaspoon ground cardamom
• 1/32 teaspoon powdered saffron

Instruction

1. Warm ice cream in container with lid on at 30-second intervals in a microwave oven at 30% power until soft enough to scoop easily, about 3 1/2 minutes. (Or let stand at room temperature about 40 minutes.)
2. Mix 1/4 cup pistachios, orange flower water, cardamom, and saffron. Add ice cream and mix quickly. Cover airtight and freeze until firm enough to scoop, at least 3 hours or up to 1 week. Scoop into bowls and top with more chopped pistachios.