Spanish Saffron Honey Ice Cream Recipes

SPANISH SAFFRON HONEY ICE CREAM

Steps:

• Put the milk and saffron in a saucepan and heat, stirring a few times, until bubbles appear at the edge. Set aside to infuse for 20 minutes.
• In a heatproof bowl, whisk the egg yolks and sugar until light and creamy.
• Beat the milk into the egg mix, then place the bowl over a pan of barely simmering water (the bowl shouldn't touch the water) and stir until the custard coats the back of a spoon.
• Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool.
• Strain through a fine sieve and churn in an ice-cream maker according to the instructions.
• Scrape into a plastic container and cover the surface with greaseproof paper. Freeze for at least a couple of hours. Remove from the freezer about 15 minutes before serving.

SAFFRON ICE CREAM

Steps:

• Over medium heat, bring milk to a low boil with saffron threads in it. Once it boils set it to simmer, cover and let it sit for 30 minutes.
• Allow milk to cool off a bit. You can just transfer it to a bowl or stick in the fridge for 5 to 10 minutes.
• In a mixer combine the saffron infused milk, sugar, and salt. Mix until sugar dissolves.
• Add the heavy cream and vanilla, mix until well blended.
• Cover this and stick in the fridge for 1 to 2 hours.
• Now transfer this liquid to your frozen ice cream maker bowl, set it on the ice cream maker stand, and turn on for 15 to 20 minutes.
• You can eat it right away or pop it in the freezer. Just remember to take it out 5 to 10 minutes before serving.
• Serve with a smile!

SAFFRON ICE CREAM WITH ROSE WATER SYRUP

Steps:

• Bring the milk and heavy cream to a boil.
• Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
• The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
• Gradually add the saffron infusion, beating well after each addition.
• On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
• Cook until the mixture coats the spoon.
• Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
• Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
• To make syrup:.
• Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
• Increase heat to medium-high.
• Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
• Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.