Saffron ice cream
Saffron Ice Cream Recipe
Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
Pinch of salt
1 vanilla bean, split and seeds scraped out (or 1 teaspoon vanilla extract)
1/2 teaspoon saffron threads
4 large egg yolks
Optional: 1/4 cup pistachios, chopped (for garnish)
Instructions:
Infuse the Saffron:
In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it sit for 5-10 minutes to infuse and release its flavor and color.
Prepare the Ice Cream Base:
In a saucepan, combine the heavy cream, whole milk, sugar, salt, and vanilla bean (including scraped seeds) over medium heat. Stir occasionally until the mixture reaches a simmer. Remove from heat.
Temper the Eggs:
In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about 1 cup of the hot cream mixture into the egg yolks to temper them. This prevents the eggs from curdling when added to the hot cream.
Combine and Cook:
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
Strain and Chill:
Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl. Discard the vanilla bean pod (if using). Stir in the saffron-infused water, making sure to incorporate the saffron threads well into the custard. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours, preferably overnight.
Churn the Ice Cream:
Once thoroughly chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze:
Transfer the churned ice cream into a freezer-safe container. If desired, swirl in chopped pistachios for added texture and flavor. Cover the container with a lid or plastic wrap and freeze for at least 4 hours or until firm.
Serve:
Scoop the saffron ice cream into bowls or cones. Garnish with additional saffron threads or pistachios if desired. Enjoy the creamy, aromatic goodness of homemade saffron ice cream!
Tips:
Make sure to use good quality saffron for the best flavor and color.
For a richer flavor, you can steep the saffron threads in warm milk or cream ahead of time, then strain before using.
The ice cream can be stored in the freezer for up to 1-2 weeks. Allow it to soften slightly at room temperature for a few minutes before scooping.
This saffron ice cream recipe is perfect for special occasions or whenever you want to indulge in a unique and luxurious dessert.
