My new ice cream attachment for my Kitchenaid Mixer (thanks, Mom!)
David Lebovitz, who adapted the recipe from Delicious Days.
I am sure that most people who get an ice cream maker start with something like vanilla or chocolate. However, I have been dreaming of saffron ice cream ever since my colleague and his wife took us to a local Persian restaurant. Our dessert of saffron ice cream was so different, so delicious, and definitely not available in Minnesotan grocery stores. So, I made it myself!
- 2/3 cup (160 ml) heavy cream
- 1 cup (250 ml) coconut milk
- 2 ounces (60 gr) palm sugar, or 1/4 cup white or unrefined cane sugar
- scant 1/2 teaspoon saffron threads
- In a medium-sized saucepan, bring all the ingredients to a boil.
- Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
- Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.
Notes: This isn't super sweet, but it's super delicious. It would be the perfect end to a Middle-Eastern, Indian or Southeast Asian meal. I can testify it's delicious as a mid-afternoon snack. :)
Liz's Rating: 9.5/10
Tim's Rating: 8.5/10