Ice Cream With Saffron Oil And Sesame Wafer Recipes

ICE CREAM WITH SAFFRON OIL AND SESAME WAFER

Ice Cream With Saffron Oil And Sesame Wafer image

Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.

Provided by Alison Carroll

Categories Bon Appétit Ice Cream Cookies Frozen Dessert Dessert Saffron Honey Sesame

Yield 8 servings

Number Of Ingredients 11

Ingredients

Sesame Wafer
2 tablespoons unsalted butter
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon kosher salt
3 tablespoons all-purpose flour
1/3 cup black and/or white sesame seeds
Assembly
1 big pinch of saffron threads
1/4 cup olive oil
2 pints vanilla ice cream

Steps:

Sesame Wafer
Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9-11 minutes. Let cool on baking sheet.
Do Ahead
Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
Assembly
Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10-12 minutes. Stir in oil.
Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.

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Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than ¼" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet.
Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10–12 minutes. Stir in oil.

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