Sahar Saffron, fresh saffron market
Sahar Saffron, fresh saffron market

Ginger Saffron Ice Cream


  • Milk - 2 cups
  •  whipping cream - 1 cup
  • Vanilla bean - 1/2
  • Egg yolks - 9 extra large
  • Cane sugar - 3/4 cup
  • Water - 1/2 cup
  • Fresh peeled, chopped, ginger - 1/4 cup
  • Fresh saffron threads - 2 small pinches
  • Fresh ground nutmeg - 1 pinch

Bring milk, cream, saffron, and vanilla to simmer in a heavy medium saucepan. Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl. Return to saucepan and stir over medium-low heat until custard thickness, do not boil. Strain custard in a bowl and refrigerate until cold. Stir remaining 1/2 cup sugar, water, ginger, and nutmeg, in the saucepan until sugar dissolves until resembles syrup. Strain mixture into the custard and refrigerate. Process the custard in an ice-cream maker accordingly to manufacturer’s instructions. Transfer to containers and freeze. (Can be made 3 days in advance)


By: Sophronia N. Josselin



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