Description
This saffron ice cream recipe blends floral saffron, creamy vanilla, and rich egg custard into a luxurious frozen dessert that’s both indulgent and comforting.
Ingredients
Scale
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar
- A pinch of saffron threads
- 1 tsp vanilla extract
- 4 large egg yolks
Instructions
- Infuse the saffron in warm milk for 10 minutes.
- Whisk egg yolks and sugar until pale.
- Slowly temper yolks with warm saffron milk.
- Cook mixture over low heat until it thickens slightly.
- Stir in cream and vanilla, let cool completely.
- Chill in fridge for at least 4 hours or overnight.
- Churn in ice cream maker as per manufacturer instructions.
- Freeze for 2+ hours before serving.
Notes
Use quality saffron for best flavor and color.
Add chopped pistachios or rosewater for extra flair.
Can be made dairy-free or keto with substitutions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Persian
Nutrition
- Serving Size: ½ cup
- Calories: 310
- Sugar: 20g
- Sodium: 30mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 190mg