Faloodeh Shirazi

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1. 1Step 1: Combine water, sugar, and glucose in a pot and bring to a simmer to just dissolve the sugar and mix in the glucose. Do not bring the mixture to a boil, just get the ingredients homogenized.
2. 2Step 2: Turn off the heat and add the rose petals, and let it steep with the warm liquid.
3. 3Step 3: Add the rose water at the end to keep it as aromatic as possible, as cooking off the rose water tends to cook off the aroma.
4. 4Step 4: Cool your liquid in the refrigerator 2 hours minimum up to overnight. The colder it is the faster it will freeze.
5. 5Step 5: Combine the rice starch, water, rose water, and sugar in a mixing bowl and whisk well until smooth. Eliminate any lumps of starch now before cooking.
6. 6Step 6: Transfer your whisked batter into a nonstick pot and cook on medium heat stirring occasionally. The goal is to create a thick dough like paste.
7. 7Step 7: Transfer your rice dough into a bowl and cool down.
8. 8Step 8: Once your dough is firm and cool, using a thin pasta extruder, press out noodles into a cold ice water bath. If your ice melts, add more. You need your water to be ice cold for the noodles to firm up. Place noodles and the ice water bath in the fridge to firm up further for a few hours.
9. 9Step 9: Strain out the roses from your cooled mix and transfer mix into your ice cream machine. Let churn for 20 minutes or until it just sets.
10. 10Step 10: As your mixture starts to solidify, strain some of your rice noodles out and add them to the mixture. If you are using store bought vermicelli noodles add the cooked and cooled noodles now.
11. 11Step 11: Allow to churn for a few more minutes until mixed together and transfer to containers and place in the freezer to set a little longer. Faloodeh is ready to serve and eat, if you want the mixture firmer freeze for longer.
12. 12Step 12: Top with tart ingredients to bring balance to the sweetness of the rose water syrup, such as fresh lime juice, sour cherry syrup, and local mulberries.
13. 13Step 13: In Iran it is often eaten alongside Bastani Sonati (traditional Persian ice cream), so our Faloodeh today is served alongside an ice cream sandwich of freshly churned saffron and pistachio ice cream.