Coconut Ice Cream with Saffron
It’s been a while since I’ve made Ice Cream, and yes I know it’s in the dead of winter, but I just really had a desire to make Ice Cream. I wanted it be a coconut flavor since that is one of Joe’s (my husband) favorite flavors. Then I came across this exotic Coconut with Saffron Ice Cream on David Lebovitz’s food blog. I literally heard it calling my name and I could hardly wait to get started on making it.
To make the Ice cream was a breeze. Throw the ingredients together, simmer and then cool. The following day, into the ice cream maker and it was done within 10 minutes. The color is a brilliant yellow color with beautiful tiny stands of red saffron (I am not sure my photos did the saffron stands justice). And the taste…well the taste is very interesting. Joe and I kept tasting it over and over again to try to fully comprehend the flavor. Joe was disappointed because the coconut flavor was lost against the saffron. I kinda like the saffron flavor. Who knew that saffron had so much flavor in it? I’ve had saffron before but I have never tasted it like this. So when David Lebovitz says “a scant” 1/2 teaspoon saffron (which is difficult to measure out), don’t get carried away with the saffron because it is intense, in this beautiful yellow Ice Cream.
Ingredients:
2/3 cup heavy cream (160 ml)
1 cup coconut milk (250 ml)
1/4 cup sugar
scant 1/2 teaspoon saffron threads
Directions:
Add all ingredients to a small sauce pan and bring to a boil. Reduce heat and simmer gently for another 10 minutes stirring occasionally. Pour mixture into a sealed Tupperware and allow to cool completely.
Once chilled, pour mixture into your ice cream maker and run according to the manufacturer’s directions. Once churned, serve immediately or place in a sealed container and freeze. Enjoy!
Source: David Lebovitz
My Danish Kitchen 