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Saffron Cardamom Ice-Cream Recipe

18.11.19 /

Ingredients

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 teaspoon saffron threads
  • 4 whole large egg yolks
  • 1/4 cup + 2 tablespoons granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 cup shelled pistachios

Method

  1. Combine milk, cream, and saffron in a small saucepan. Bring to mixture just to a rolling boil. Remove from the heat and allow to sit, covered, for at least one hour (or alternatively, overnight in the fridge).
  2. In a separate small bowl, whisk together the sugar and egg yolks until well combined. Meanwhile, bring milk/cream mixture back to a boil.
  3. Add the saffron milk/cream mixture slowly into the eggs, whisking constantly with one hand, to temper.
  4. Place this mixture into a medium saucepan and cook the mixture over low heat, stirring continuously with a wooden spoon, until it reaches 170 degrees Fahrenheit. The mixture should leave a nice thin coating on the back of a spoon.
  5. Remove from the heat and strain through a fine-meshed sieve into a shallow, wide heatproof bowl, preferably over an ice bath Stir in the ground cardamom and cool completely.
  6. Freeze the mixture in an ice-cream maker according to manufacturers directions.
  7. In the last few minutes or so of churning, when the ice cream is almost finished, add the pistachios.
  8. Store in an ice cream container or other container (covering surface with plastic wrap)–and allow to freeze for an additional 4-6 hours to firm up a bit before serving.

Saffron Cardamon Ice-Cream Recipe

Recipe by Saffron and MoreCourse: Recipes, Sweets
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1/4 teaspoon saffron threads

  • 4 whole large egg yolks

  • 1/4 cup + 2 tablespoons granulated sugar

  • 1 teaspoon ground cardamom

  • 1/2 cup shelled pistachios

Directions

  • Combine milk, cream, and saffron in a small saucepan. Bring to mixture just to a rolling boil. Remove from the heat and allow to sit, covered, for at least one hour (or alternatively, overnight in the fridge).
  • In a separate small bowl, whisk together the sugar and egg yolks until well combined. Meanwhile, bring milk/cream mixture back to a boil.
  • Add the saffron milk/cream mixture slowly into the eggs, whisking constantly with one hand, to temper.
  • Place this mixture into a medium saucepan and cook the mixture over low heat, stirring continuously with a wooden spoon, until it reaches 170 degrees Fahrenheit. The mixture should leave a nice thin coating on the back of a spoon.
  • Remove from the heat and strain through a fine-meshed sieve into a shallow, wide heatproof bowl, preferably over an ice bath Stir in the ground cardamom and cool completely.
  • Freeze the mixture in an ice-cream maker according to manufacturers directions.
  • In the last few minutes or so of churning, when the ice cream is almost finished, add the pistachios.
  • Store in an ice cream container or other container (covering surface with plastic wrap)–and allow to freeze for an additional 4-6 hours to firm up a bit before serving.

Image credit: Laura Davidson

Source:  Over Thyme

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.