Active Time
45 MIN
Total Time
8 HR 45 MIN
Yield
Serves : Makes about 1 quart
© Con Poulos

How to Make It

Step 1    

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.


Step 2    

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.


Step 3    

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.


Step 4    

Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled 9-by-4-inch metal loaf pan, cover and freeze until firm, at least 
4 hours. 


Step 5    

Serve the ice cream in bowls, garnished with dried roses.

Make Ahead

The ice cream can be frozen for up to 1 week.

Notes

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

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Best Rating: 5

Author Name: Ivesmartin

Review Body: I've never seen saffron ice cream! Wonder how it would taste?

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Date Published: 2017-06-12