posted
Later medieval, anyway, after the spice road became established.
I have a batch of saffron ice cream in my ice cream freezer right now.
1 gr. Iranian saffron 3/4 c. granulated sugar 1 1/3 c. heavy cream 2 1/2 c. whole milk
Gently heat the milk with the saffron. Watch it carefully - do not burn it! Try to avoid getting a film on top of the milk. When it is a rich golden colour, remove it from heat and put it in the fridge or freezer to chill.**
Meanwhile, beat the sugar into the cream until it is just mixed. Beat it too much and you'll end up with some very sweet whipped cream, which I don't believe gives the right ice cream texture.
Prepare your ice cream freezer according to the manufacturer's directions. When the saffron milk is chilled, pour the milk and the cream into it, and freeze!
Mmmmmmmmmm.
**You could strain the saffron out if you'd like, but I really liked the result of leaving it in. Plus, leaving it in while the milk chills allows it to infuse even more.
Posts: 2849 | Registered: Feb 2002
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posted
Well, I enjoyed it a lot, and so did the large Indian-Canadian party I took it to. So I'll say it turned out pretty well. Posts: 2849 | Registered: Feb 2002
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