Spanish Saffron Honey Ice Cream Recipes

SPANISH SAFFRON HONEY ICE CREAM

Steps:

• Put the milk and saffron in a saucepan and heat, stirring a few times, until bubbles appear at the edge. Set aside to infuse for 20 minutes.
• In a heatproof bowl, whisk the egg yolks and sugar until light and creamy.
• Beat the milk into the egg mix, then place the bowl over a pan of barely simmering water (the bowl shouldn't touch the water) and stir until the custard coats the back of a spoon.
• Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool.
• Strain through a fine sieve and churn in an ice-cream maker according to the instructions.
• Scrape into a plastic container and cover the surface with greaseproof paper. Freeze for at least a couple of hours. Remove from the freezer about 15 minutes before serving.

SAFFRON ICE CREAM WITH ROSE WATER SYRUP

Steps:

• Bring the milk and heavy cream to a boil.
• Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
• The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
• Gradually add the saffron infusion, beating well after each addition.
• On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
• Cook until the mixture coats the spoon.
• Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
• Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
• To make syrup:.
• Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
• Increase heat to medium-high.
• Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
• Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

Steps:

• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
• Pour the custard mixture into a bowl, and refrigerate until well chilled.
• Once cold, stir in the cream, rose water or extract, and chopped pistachios.
• Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).