Coconut Saffron Ice Cream David Lebovitz Recipes

COCONUT SAFFRON ICE CREAM (DAVID LEBOVITZ)

COCONUT SAFFRON ICE CREAM (DAVID LEBOVITZ) image

Categories Dessert

Yield 1 Pint

Number Of Ingredients 4

Ingredients

2/3 cup (160 ml) heavy cream
1 cup (250 ml) coconut milk
2 ounces (60 gr) palm sugar, or 1/4 cup white or unrefined cane sugar
scant 1/2 teaspoon saffron threads

Steps:

1. In a medium-sized saucepan, bring all the ingredients to a boil. 2. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly. 3. Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.

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