How to Make Saffron Ice Cream for 4 People
Homemade Saffron Ice Cream: Saffron ice cream is a delicious and popular dessert loved by many, with a wide variety of flavors. Despite the many choices, saffron ice cream always stands out for its unique taste and charm. It’s a perfect choice for those seeking a refreshing and luxurious dessert. Whether you’re looking for something unique or want a dessert that appeals to everyone’s taste buds, saffron ice cream remains a top favorite.
Using high-quality saffron can significantly enhance the flavor of your ice cream. Below, we will walk you through the preparation of homemade saffron ice cream for 4 people, using different ingredients.
Ingredients Needed for Traditional Saffron Ice Cream with Salep and Cream
- Rosewater – 1/2 cup
- Salep – 2 teaspoons
- Whipping Cream – 100 grams
- Full-Fat Milk – 4 cups
- Sugar – 2 cups
- Saffron – 1 teaspoon
- Pistachios (for garnish) – as desired
Preparation:
Step 1
Begin by whipping the cream with a fork. Next, line a tray with plastic wrap and spread the whipped cream over it. Place the tray in the freezer to set the cream into an ice block.
Tip: It’s important to use cream with at least 35% fat to prevent the cream pieces from freezing too hard within the ice cream.
Step 2
Heat the milk in a saucepan and bring it to a boil. Once boiling, reduce the heat and add the rosewater and saffron infusion. Note that saffron may lighten after freezing, so make sure the mixture is a bit more vibrant before freezing.
Step 3
Combine the salep and sugar, then gradually stir them into the milk mixture. Keep stirring until you achieve a thickened consistency.
Step 4
Remove the mixture from the heat and pour the saffron ice cream base into a container. Place it on ice to cool, stirring occasionally to achieve the desired consistency.
Once cool, cover the mixture and refrigerate for at least 30 minutes. Afterward, take it out of the freezer and stir several more times (about 5 cycles) to improve the creaminess and stretchiness of the texture.
Step 5
Once the ice cream is firm and creamy, break the frozen cream into small chunks and add them to the saffron base. Optionally, add pistachios for extra flavor, then freeze the ice cream for at least 4 hours before serving.
Making Saffron Ice Cream Without Salep
Ingredients:
- Egg yolk – 1 piece
- Wheat flour – 2 tablespoons
- Sugar – 1/2 cup
- Vanilla – 1/2 teaspoon
- Saffron infusion – 2 to 3 tablespoons
- Rosewater – 1/3 cup
- Whipping cream – 200 grams
- Milk – 2/3 cup
- Pistachio slivers – as desired
Preparation:
Step 1
To make this saffron ice cream without salep, freeze the cream for later use. Whisk together the egg yolk and sugar until smooth and well combined.
Step 2
Add the flour, rosewater, and saffron to the egg mixture. Gently cook this mixture over low heat, stirring constantly until it starts to simmer. Let the mixture cool and cover it while you proceed with other steps.
Step 3
Combine the cooled saffron mixture with the frozen cream. You can also freeze some additional cream to break into small pieces for later. Once thoroughly mixed, freeze the ice cream for a minimum of 4 hours.
How to Make Saffron Ice Cream Without Cream
Ingredients:
- Sugar – 1.5 cups
- Vanilla extract – 1 teaspoon
- Full-fat milk – 4 cups
- Eggs – 3 pieces
- Salep – 1 teaspoon
- Saffron infusion – 1 teaspoon
- Rosewater – 1 cup
Preparation:
Step 1
Start by heating the milk in a saucepan, bringing it to a boil. In a separate bowl, whisk the eggs, then stir them into the milk mixture with sugar, saffron, vanilla, and salep. Stir frequently.
Step 2
Once the milk mixture boils, add the rosewater, then remove from heat. Let it cool and cover the mixture before refrigerating.
Step 3
Freeze the mixture and check every half hour to an hour, stirring it so it develops the necessary smoothness. Repeat this stirring procedure about 4 to 5 times, then serve and enjoy!
How to Make Saffron Ice Cream with Cornstarch
Ingredients:
- Rosewater – 1/2 cup
- Milk – 4 cups
- Sugar – 2 cups
- Vanilla – 1 teaspoon
- Whipping cream – 200 grams
- Pistachio slivers – as desired
- Cornstarch – 2 tablespoons
- Saffron infusion – 1 teaspoon
Preparation:
Step 1
Combine the cornstarch with half of the milk, and mix the remaining milk with sugar in a saucepan over heat.
Step 2
When the milk mixture comes to a boil, slowly add the cornstarch mixture, constantly stirring until it thickens to the desired texture. Remove the saucepan from heat.
Step 3
Add rosewater, saffron, cream, and vanilla. Stir well until the mixture is smooth and combined.
Step 4
Allow the mixture to cool, then freeze it. Every hour, take the ice cream out of the freezer and stir it. Decorate with pistachio slivers and enjoy!
Conclusion
In this article, we learned various methods for making homemade saffron ice cream. Be sure to use full-fat milk for a creamy and rich texture. If you’re pregnant and craving saffron ice cream, it’s safe to enjoy a small portion as long as it’s not in the first trimester of pregnancy.
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