Saffron Ice Cream With Rose Water Syrup
"A creamy and exotic ice cream that is inspired by the flavors of traditional Indian sweets."
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 591.47 ml whole milk
- 177.44 ml heavy cream
- 20 saffron strands
- 5 egg yolks
- 157.80 ml sugar
-
Rosewater Syrup
- 354.88 ml water
- 118.29 ml sugar
- 1 cinnamon stick, broken in half
- 4.92 ml rose water
directions
- Bring the milk and heavy cream to a boil.
- Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
- The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
- Gradually add the saffron infusion, beating well after each addition.
- On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
- Cook until the mixture coats the spoon.
- Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
- Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
-
To make syrup:
- Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
- Increase heat to medium-high.
- Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
- Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.
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RECIPE SUBMITTED BY
<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p>
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<p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
