Saffron And Almond Ice Cream Dessert Recipes

SAFFRON AND TOASTED ALMOND ICE CREAM

Steps:

• Preheat oven to 350 degrees F.
• Combine milk and half of the sugar in a large saucepan and heat gently.
• Place the almonds on a sheet pan and toast in the oven, shaking the pan occasionally, for 5 to 6 minutes or until almonds are light brown.
• Add the almonds immediately to the milk and sugar mixture. Once the milk mixture comes to a gentle boil, remove from the heat, cover and let steep 30 minutes. After 30 minutes, place the milk mixture on low heat. While this is heating, combine the remaining sugar with the egg yolks and either by hand or with an electric mixer, whisk until the eggs become pale in color, about 3 minutes. Slowly drizzle a little of the hot milk mixture into the egg yolk mixture to increase the temperature of the yolk mixture. Next, slowly whisk the yolk mixture into the milk mixture. Cook the mixture over a low heat, stirring constantly. Once the mixture has thickened and coats the back of the spoon, about 3 to 5 minutes, remove from heat and strain through a find sieve into a high-sided canister. Add the saffron and amaretto and place in a large bowl of ice water. Stir occasionally and when completely cool, place in an ice cream maker and churn according to the manufacturer's directions. The texture will then be best if you transfer the ice cream to another container and place in freezer for at least 3 hours or overnight.

SAFFRON AND ALMOND ICE CREAM DESSERT

Steps:

• 1. In a small bowl, soak the saffron threads in the cream (or milk) about 30 minutes. Meanwhile, in a small nonstick skillet, dry-roasts the sliced almonds, stirring, over medium heat until golden, about 1 minute. Let cool and reserve for garnish.2. In a spice or coffee grinder, grind together the blanched almonds, pistachios, and ground cardamom seeds to make as fine as possible. (Or grind each separately, then mix together well.) Place rounded scoops of vanilla ice cream on a platter, top with the ground nut and seed mixture, and drizzle with the saffron milk. Scatter the dry-roasted almonds on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.