Saffron ice cream

Written By Laila Ahsan

A delicate & flavourful dessert made without an ice cream machine. An aromatic soft scoop!

Ingredients

  • 600ml double cream

  • 750ml whole milk, divided

  • 3 tablespoons cornflour

  • 1/2 teaspoon saffron threads (ground, bloomed in 2 tbs hot water)

  • 250g granulated sugar

  • Pinch salt

  • 1 tablespoon rosewater

  • 2 tablespoons coarsely chopped raw pistachios

  1. In a small bowl, combine 250ml of milk with the cornflour, stir until completely smooth. Set aside.

  2. Combine the double cream, the remaining milk, sugar and salt in a large saucepan. Bring to a gentle simmer over medium-high heat, stirring frequently. Continue to cook for about 10 minutes, being sure to stir the mixture frequently to avoid any milk crusting on the bottom. Reduce the flame to low when the milk starts to steam. Do not boil.

  3. Add the ground saffron and rosewater, stirring to combine. The milk mixture should turn a vibrant golden colour and become quite aromatic.

  4. Stir the milk- cornflour mixture once more and add it to the saucepan. Continue to cook over medium heat, stirring gently, until the mixture has thickened slightly, 4 to 5 minutes.

  5. Pour into a large bowl that can be placed in the freezer. Cool to room temperature then place in the freezer. After 1 hr remove from freezer and whisk the mixture. Repeat twice every 1-2hrs. Finally add in the pistachios, stir and pour into a freezer proof container and cover with sheet of greaseproof paper before closing the lid. Freeze for at least 3hrs before serving.

    Noushe jaan (may it nourish your soul!)

 
Laila Ahsan