Recipe of the Month – Pistachio, Honey and Saffron Ice-Cream

This months IHS favourite comes from Lin Ducker, unit leader and lecturer on our Diploma in Nutritional Therapy.

Pistachio, Honey and Saffron Ice-Cream

When Lin isn’t educating and inspiring a new generation of Nutritional Therapists she is busily growing and harvesting organic, premium grade saffron on her small farm, 35km outside of Marrakesh. Saffron has been prized for millennia in many cultures for the rich colour, fragrance and unique flavour it delivers to food. It has also been used for it’s medicinal properties with emerging research suggesting this wonderful spice may be a preventive and curative treatment for a number of today’s chronic health conditions. So this month we are bringing you one of Lin’s very own saffron recipes….and a lovely summer treat in the bargain. This might be indulgent, but my word is it good!!! For more information about Lin’s saffron go to

Makes approx 800ml of ice-cream

You will need

4 organic egg yolks

60 grams caster sugar

60ml organic runny honey

300 ml whole organic milk

300 ml crème fraiche

1/2 tsp saffron threads

150 grams of pistachio nuts


Soak 1/2 tsp. saffron threads in 1 tbsp of the 300ml milk.

In a bowl beat the egg yolks and sugar until thick and pale.

Slowly bring the milk to the boil in a saucepan and then pour over the egg yolk mixture and honey.

Return to the saucepan and stir the mixture constantly over the heat until it forms a film on the back of a wooden spoon (Do not let it boil or it will separate)

Remove the pan from the heat, leave it to cool and then stir in the cream saffron and pistachio.

Place in an ice-cream maker to freeze.

Serve with a sprinkling of crushed pistachios.