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Saffron Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Good saffron is important, and I recommend going to a Middle Eastern or Indian store to get it. My preference is Iranian saffron, but I know it's really hard to get! but I have an Iranian friend so it's easy for me...but I prefer it above all others I've tried. Always go for strands, please. Never dubious red powders. Good saffron has a special, unique earthy-yet-heavenly taste and is said by the ancient Persians to bring a state of euphoria. In this guise, it is guaranteed to do so. You will need an ice cream machine.

Good saffron is important, and I recommend going to a Middle Eastern or Indian store to get it. My preference is Iranian saffron, but I know it's really hard to get! but I have an Iranian friend so it's easy for me...but I prefer it above all others I've tried. Always go for strands, please. Never dubious red powders. Good saffron has a special, unique earthy-yet-heavenly taste and is said by the ancient Persians to bring a state of euphoria. In this guise, it is guaranteed to do so. You will need an ice cream machine.

Ingredients

Serves: 6-8

Metric Cups
  • 100 grams sugar
  • 4 egg yolks (free range, very fresh)
  • 250 millilitres milk
  • 250 millilitres double cream (or whipping cream)
  • 1 teaspoon saffron (a good, loosely heaped teaspoon)
  • 3½ ounces sugar
  • 4 egg yolks (free range, very fresh)
  • 9 fluid ounce milk
  • 9 fluid ounce heavy cream (or whipping cream)
  • 1 teaspoon saffron (a good, loosely heaped teaspoon)

Method

Saffron Ice Cream is a community recipe submitted by dazzy08 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Beat the egg yolks and sugar together until smooth and creamy.
  • Grind most of the saffron in a mortar and pestle, and put half of the powder into the milk, and heat until boiling point.
  • Pour the boiling milk into the beaten yolk/sugar mixture while continuously beating, and then return to the pan. Continue to warm on low heat until thickened, carefully stirring all the while (copper pans are a God send for this, it never burns). You probably measured the cream into a jug anyway, so pour the mixture into jug of cream, mix it briefly. Add the rest of the saffron powder. Just let it sit until it's cool enough to put in the ice cream machine.
  • Put it in the ice cream machine according to the instructions. e.g. I switch mine on, let it cool for 5 minutes, then pour the ingredients in and let it mix until I hear it struggle because the mixture is frozen =)
  • Serve with a few strands of the remaining whole saffron threads atop, or pistachio slivers, or a fleck of gold leaf. I'm also thinking Nigella's semi freddo method would work great for this. Also, finely ground green cardamom works great instead of saffron.
  • Beat the egg yolks and sugar together until smooth and creamy.
  • Grind most of the saffron in a mortar and pestle, and put half of the powder into the milk, and heat until boiling point.
  • Pour the boiling milk into the beaten yolk/sugar mixture while continuously beating, and then return to the pan. Continue to warm on low heat until thickened, carefully stirring all the while (copper pans are a God send for this, it never burns). You probably measured the cream into a jug anyway, so pour the mixture into jug of cream, mix it briefly. Add the rest of the saffron powder. Just let it sit until it's cool enough to put in the ice cream machine.
  • Put it in the ice cream machine according to the instructions. e.g. I switch mine on, let it cool for 5 minutes, then pour the ingredients in and let it mix until I hear it struggle because the mixture is frozen =)
  • Serve with a few strands of the remaining whole saffron threads atop, or pistachio slivers, or a fleck of gold leaf. I'm also thinking Nigella's semi freddo method would work great for this. Also, finely ground green cardamom works great instead of saffron.
  • Tell us what you think