Saffron Cardamom Ice Cream

Saffron Cardamom Ice Cream requires about 6 hours and 45 minutes from start to finish. One portion of this dish contains approximately 39g of protein, 116g of fat, and a total of 1474 calories. This recipe serves 1 and costs $3.71 per serving. 129 people found this recipe to be scrumptious and satisfying. This recipe from Blogging Over Thyme requires meat, saffron threads, ground cardamom, and heavy cream. It works well as a main course. It is perfect for Summer. It is a good option if you're following a gluten free diet. With a spoonacular score of 91%, this dish is great. Saffron Ice Cream, Cardamom Ice Cream, and Mango & Saffron Ice Cream are very similar to this recipe.

Servings: 1

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Combine milk, cream, and saffron in a small saucepan. Bring to mixture just to a rolling boil.

2. 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.

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.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.

Nutrition Information:

covered percent of daily need