This vibrant and floral, rich yet refreshing saffron rosewater ice cream is the perfect show-stopping summer dessert. Throw it in your ice cream maker, or simply freeze it in a chilled baking dish.
*Recipe adapted from Food & Wine, originally written by Mahin Gilanpour Motamed
Saffron Rosewater Ice Cream
6 large egg yolks (save the whites and make some meringues!)
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon Rumi Afghan Saffron, crushed
1/4 cup pure rosewater
1/2 teaspoon pure vanilla extract
dried roses, for garnish (optional)
Fill a large bowl with ice water and set a medium bowl inside it, sitting directly on the ice.
In a separate large mixing bowl, whisk the eggs yolks until pale in color, about 1-2 minutes.
In a medium saucepan, whisk together the cream, milk, sugar, salt, and crushed saffron.
Bring the milk mixture a gentle simmer over medium heat, whisking constantly until the sugar is dissolved (make sure the mixture does not come to a boil or the milk will curdle).
Very gradually, whisk about half of the hot milk mixture into the beaten egg yolks. Then, whisk the entire mixture back into the saucepan.
Cook over low heat, stirring constantly, until the custard is thick enough to coat the back of the spoon, about 10-12 minutes (again, don’t let it boil).
Strain the custard through a fine-mesh sieve into the bowl set in the ice water. Let the custard cool completely, stirring occasionally to help speed up the cooling.
Stir in the rosewater and vanilla. Cover tightly with a piece of plastic wrap (pressed directly on the custard) and refrigerate until well chilled, at least 4 hours.
Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Or, transfer the ice cream base to a chilled metal loaf pan. Cover tightly with plastic wrap (pressed directly on the custard), and freeze until firm, at least 4 hours.
Garnish with dried roses, if desired, before serving.