I know I’ve posted about L’Artisan Parfumeur Safran Troublant a ton, but it’s a scent that just spoke to me. The notes are gourmand – saffron, rose, vanilla – but the sandalwood base anchors the scent and prevents it from being too sweet. ⠀
I couldn’t help but think that it would make a nice ice cream, because the scent itself really reminded me of so many Indian desserts, where rose-water is often used as much as vanilla is used in American desserts. I googled a recipe and here we are, saffron ice cream. It has a dose of grocery-store rose water that really shines, and the custard base anchors this ice cream instead of sandalwood in the perfume. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chopped pistachios as a garnish are my own touch, and if I had to make this again, I might take it easy on the saffron and reduce the sugar a touch. A bit of ground cardamom might also work well and would be so appropriate.
