SAFFRON ICE CREAM
After an exotic Indian or Moroccan feast, sprinkle this ice cream (and your guests) with a few drops of rosewater and top it all off (the ice cream, not your guests) with a few toasted pine nuts. For a stunning presentation, serve it on a platter with thinly sliced oranges dusted with cinnamon and scattered with candied French Almonds (page 189).
Yield makes about 2 cups (500 ml)
Number Of Ingredients 5
Steps:
- Warm the milk, cream, and sugar in a small saucepan. Remove from the heat and add the saffron. Pour into a small bowl and steep in the refrigerator for 4 hours.
- Strain the saffron-infused mixture into a medium saucepan. Rescue the threads of saffron and put them in a medium bowl. Set the strainer over the top.
- Rewarm the saffron-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm saffron mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir to incorporate the saffron threads. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Be sure to scrape off any saffron threads stuck to the dasher and stir them back into the frozen ice cream.
- To make Saffron-Pine Nut Ice Cream, add 1/4 cup toasted pine nuts (see page 13) to the ice cream during the last 5 minutes of churning.
- Serve Saffron Ice Cream with Vanilla-Poached Quince. To poach the quince, for 6 to 8 servings you need to start out with 3 quinces (2 pounds, 1 kg). Peel and quarter the quinces, then remove the seeds and cores with a melon baller. In a nonreactive saucepan, heat 1 1/2 cups (300 g) sugar, 4 cups (1 liter) water, and 1 vanilla bean, split lengthwise. While the syrup is heating, cut the quinces into 1-inch (3-cm) slices.
- Add the quince slices to the syrup, cover with a round of parchment paper, and cook at a gentle simmer for about 1 1/2 hours, or until the quince slices are rosy and tender. Let cool to room temperature, then serve the quince slices with a scoop of Saffron Ice Cream and some of the delicious poaching liquid, which can be reduced to a thick syrup before serving.
ROSE WATER ICE CREAM
This recipe comes from a cutting from a Sainsbury's magazine article on Moroccan cuisine, that I've been saving since July 2001. I love rosewater, I love ice cream, but I'm afraid that so far this remains un-tested. But it does sound lovely and I know I'll make it one day! This recipe is suitable for ice-cream machines, but you don't need one. Cooking time is freezing time, but an ice-cream machine will be quicker. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Frozen Desserts
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat the milk slowly in a pan to boiling point.
- Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
- Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
- Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
- 30 minutes before serving, place the ice cream in the fridge to soften.
Nutrition Facts : Calories 169.7, Fat 16.4, SaturatedFat 9.6, Cholesterol 156.5, Sodium 30.9, Carbohydrate 3, Sugar 2, Protein 3.1
BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)
This was the first time I ever made custard-based ice cream, and it was delicious! The rose water and saffron go great together, without overpowering each other. I doubled the original recipe, since most ice cream machines need at least 4 cups of liquid (also because my family gobbled it up in no time!).
Provided by Sephardi Kitchen
Categories Frozen Desserts
Time 4h30m
Yield 6 cups, 14-16 serving(s)
Number Of Ingredients 9
Steps:
- In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
- Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
- Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
- Pour the custard mixture into a bowl, and refrigerate until well chilled.
- Once cold, stir in the cream, rose water or extract, and chopped pistachios.
- Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).
Nutrition Facts : Calories 374.6, Fat 24.6, SaturatedFat 11.8, Cholesterol 132.9, Sodium 45.8, Carbohydrate 35.3, Fiber 1.4, Sugar 31.4, Protein 5.7
ROSE ICE CREAM
Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.
Provided by BigSrisFood
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Add the saffron to the warm milk and set aside for 15 minutes.
- Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g
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BASTANI IRANI (ROSEWATER-AND-SAFFRON ICE CREAM) RECIPE
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4/5 (1)Total Time 8 hrs 45 minsCategory Dessert
- Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
- In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture back into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.
- Strain the custard through a fine-mesh sieve into the bowl set in the ice water. Let the custard cool completely, stirring occasionally. Stir in the rosewater and vanilla extract. Press a piece of plastic wrap directly on the custard and refrigerate until well chilled, at least 4 hours.
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- Take the remaining milk and sugar in a large saucepan and bring it to a boil over medium high heat.
- Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Take the pan off the heat and let it cool on an ice bath.
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