My friend brought me saffron from Spain so I decided to make saffron ice cream. Saffron is basically the stigmas of Crocus flowers, dried and then used for baking and cooking (mostly in Spanish [paella] and Persian cuisines). It's flavor is subtle and it's most prized for the golden yellow color it gives to dishes. You only need a pinch (4-5 strands) for this recipe.
Where to Buy Saffron:
I've seen saffron at Trader Joe's, Safeway and specialty food stores. Try to buy it from a store that has high turnover and an expiration date on the package since saffron that has been sitting on the shelf for awhile will fade in color and flavor. I think it's under $10 at Trader Joe's, and about $18 at Safeway for a larger bottle (McCormick brand). Even though it's cheaper at TJ's, my experience with their saffron is that it is weak in flavor and color. You can also buy it online.
Where to Buy Rosewater:
I buy my rosewater from Spice House online, only $2.99. I don't know much about whether more expensive ones are better (if anyone can offer insight let me know), but this one is cheap and my ice cream had a nice subtle rose taste.
You will need an Ice Cream Maker: My ice cream maker is a Cuisinart
, works great, just make sure you freeze the insert for at least 6 hours before using it or else your ice cream won't freeze properly~ it should be like the consistency of frozen yogurt by the time your ice cream maker is done churning it-at this point you can remove it to a airtight container and freeze until hard. If your ice cream is any softer than the frozen yogurt consistency and you throw it in the freezer, it will turn icy (not good).Tips on Making Ice Cream: So the most important thing when making an ice cream is to make sure you don't end up with scrambled eggs. The base for almost all ice creams is a custard ~ which is basically eggs, milk and sugar cooked over very low heat until it thickens. It's basic but can easily turn into scrambled eggs if you don't watch the heat. If you do the following three things you will be fine:
1) Stir Constantly
2) Keep the heat Low
3) Don't walk away. Not even to answer the phone.
Enjoy the Recipe!
~ Saffron Rosewater Pistachio Ice Cream ~
Ingredients:
1 pinch saffron ( 4-5 threads, crumbled gently with your fingers)
2 large egg yolks
1/2 cup sugar
1 tablespoon honey
1 cup whole milk
2 tablespoons rosewater
1/2 cup heavy cream
pinch of kosher salt
1/2 cup shelled, Un-salted pisatchios, unroasted (got mine's from Trader Joe's)
Directions:
Day Before: Place your ice cream maker's tub insert into the freezer - cover with plastic wrap so it doesn't absorb any funky flavors of the freezer. Freeze for at least 6 hours.
1. Prepare the saffron: crumble between fingers until they are shorter pieces (size is not important, just make sure to break it up a little bit, it is nice to see little pieces of saffron in the ice cream).
2. Make the custard: In a large bowl, using a handheld mixer, beat the egg yolks with 1/2 cup of sugar at medium-high speed until fluffy, 3 minutes. In a saucepan, combine the milk with 1 tablespoon honey and saffron. Bring to a simmer then remove from heat. SLOWLY beat the warm milk into the egg yolks at low speed (first beat in spoonful by spoonful then when the egg mixture has warmed up a bit you can slowly beat the rest of the warm milk in). Scrape the warm milk and egg mixture back into the saucepan. Cook over moderate to low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes; DO NOT let the custard boil - or you will end up with scrambled eggs ice cream. Don't walk away, don't stop stirring!
3. Cool: Pour the custard into a bowl set in a larger bowl of ice water and whisk in the rosewater, salt and heavy cream. Let stand until chilled, 30 minutes. After it is cooled, transfer to refrigerator, cover with plastic wrap touching surface of custard so it doesn’t form a skin while chilling, and chill completely - a couple hours.
3. Freeze: Pour the chilled custard and the pistachios into an ice cream maker and freeze according to the manufacturer’s instructions (Cuisinart requires 25-30 minutes). Transfer the ice cream to an airtight container and freeze until firm. I actually like to eat it fresh out of the ice cream maker when it's soft and creamy like frozen yogurt.
