Saffron Ice Cream Recipes

SAFFRON ICE CREAM

Steps:

• Over medium heat, bring milk to a low boil with saffron threads in it. Once it boils set it to simmer, cover and let it sit for 30 minutes.
• Allow milk to cool off a bit. You can just transfer it to a bowl or stick in the fridge for 5 to 10 minutes.
• In a mixer combine the saffron infused milk, sugar, and salt. Mix until sugar dissolves.
• Add the heavy cream and vanilla, mix until well blended.
• Cover this and stick in the fridge for 1 to 2 hours.
• Now transfer this liquid to your frozen ice cream maker bowl, set it on the ice cream maker stand, and turn on for 15 to 20 minutes.
• You can eat it right away or pop it in the freezer. Just remember to take it out 5 to 10 minutes before serving.
• Serve with a smile!

SAFFRON ICE CREAM (BASTANI IRANI)

Steps:

• Grind the saffron with 1 tsp of sugar with a mortar and pestle. In a small bowl combine the saffron with the boiling water. Let steep for 10-15 minutes or while you prepare the other ingredients.
• In a medium saucepan, gently heat (on low) the whole milk, 1/4 cup of the cream, cardamom, salt and vanilla, until it steams/heats all the way through.
• While the milk mixture is heating up, whip the egg yolks and sugar in a glass measuring jar until pale and double in size. This should take about 5-6 minutes. You do not need a stand mixer for this just use a whisk and some elbow grease.
• Pour in about 1/4 cup of the milk mixture into the egg mixture and whisk. You want to temper the egg yolks so they do not curdle or cook. If the egg mixture is still thick add another 1/4 cup of the milk mixture. Mix and then pour the egg mixture into the saucepan with the milk mixture. Add the bloomed saffron, stir to combine.
• Using a wooden spoon or a spatula continue to stir the custard until it thickens. About 10 minutes (on low heat). The custard will coat the spoon or spatula when it has thickened enough. Remove from heat.
• In a large bowl place the remaining 1 cup of whipping cream. Place a sieve on top and strain the custard (to avoid any curdled bits). Stir in the rosewater and allow the mixture to cool to room temperature before placing in the fridge to cool for 8 hours or overnight.
• Churn the mixture according to the manufacturer's instructions. Add the toasted pistachios towards the last five minutes of churning. Transfer to a freezer-safe ice cream container and allow to freeze for at least 2 hours.
• Bring the ice cream out 10-15 minutes prior to serving so it softens up. Serve with more toasted pistachios or in a cone!

SAFFRON ICE CREAM

Steps:

• Warm the milk, cream, and sugar in a small saucepan. Remove from the heat and add the saffron. Pour into a small bowl and steep in the refrigerator for 4 hours.
• Strain the saffron-infused mixture into a medium saucepan. Rescue the threads of saffron and put them in a medium bowl. Set the strainer over the top.
• Rewarm the saffron-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm saffron mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir to incorporate the saffron threads. Stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Be sure to scrape off any saffron threads stuck to the dasher and stir them back into the frozen ice cream.
• To make Saffron-Pine Nut Ice Cream, add 1/4 cup toasted pine nuts (see page 13) to the ice cream during the last 5 minutes of churning.
• Serve Saffron Ice Cream with Vanilla-Poached Quince. To poach the quince, for 6 to 8 servings you need to start out with 3 quinces (2 pounds, 1 kg). Peel and quarter the quinces, then remove the seeds and cores with a melon baller. In a nonreactive saucepan, heat 1 1/2 cups (300 g) sugar, 4 cups (1 liter) water, and 1 vanilla bean, split lengthwise. While the syrup is heating, cut the quinces into 1-inch (3-cm) slices.
• Add the quince slices to the syrup, cover with a round of parchment paper, and cook at a gentle simmer for about 1 1/2 hours, or until the quince slices are rosy and tender. Let cool to room temperature, then serve the quince slices with a scoop of Saffron Ice Cream and some of the delicious poaching liquid, which can be reduced to a thick syrup before serving.