Recipe

Saffron Ice Cream With Rosewater Syrup Recipe

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Ingredients

Directions

Step #1 Bring the milk & heavy cream to a boil.
Step #2 Add the saffron, remove this from heat & leave to infuse overnight in the refrigerator.
Step #3 The next morning, beat the egg yolks & sugar in a bowl until smooth & white.
Step #4 Gradually add the saffron infusion, beating well after each addition.
Step #5 On the stovetop, place mixture in a metal bowl placed over a pot of rapidly boiling water.
Step #6 Cook until the mixture coats the spoon.
Step #7 Pass the mixture through a fine sieve.
Step #8 Save the saffron filaments & return them to the mixture.
Step #9 Allow to cool.
Step #10 Once cold, chill in a metal bowl in the freezer & remove at 1 hr intervals & beat until set.
Step #11 You can also use an ice cream freezer.
Step #12 To make syrup:.
Step #13 Stir 1 1/2 c water & sugar in a saucepan over medium-low heat until sugar dissolves.
Step #14 Increase heat to medium-high.
Step #15 Add cinnamon stick & boil mixture until syrup is reduced to a scant 1 c amount, about 10 mins.
Step #16 Mix in rose water & cool.
Step #17 Serve ice cream in individual bowls & drizzle syrup on top.
Enjoy the Saffron Ice Cream With Rosewater Syrup recipe

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