Ginger Saffron Ice Cream

Re:Ginger Saffron Ice Cream (Twinwillow)

Tue, 24 Apr 2012 18:24:27 GMT

Not the same of course but, I just made rose flavored ice cream. Delicious!

Re:Ginger Saffron Ice Cream (mar52)

Tue, 24 Apr 2012 15:28:13 GMT

Eruby... I've never seen it with chunks of frozen cream. I'd like that.

Re:Ginger Saffron Ice Cream (eruby)

Tue, 24 Apr 2012 14:31:22 GMT

mar52

Thank you, Scott.

I've had a similar ice cream from Mashti Malone's, a Persian ice cream shop here in the Los Angeles area.

My nephew is a big fan of Persian Ice Cream (Bastahnee Iranee) but I've never seen it with ginger. All the places that sell it in MD and VA have white chunks of frozen cream through out the yellow ice cream.

Re:Ginger Saffron Ice Cream (Twinwillow)

Tue, 17 Apr 2012 20:03:09 GMT

Sounds like a great recipe. I think I'll try it sometime. I was just getting ready to make some fig vanilla ice cream using some home made fig preserves a friend put up for me last fall.

Re:Ginger Saffron Ice Cream (mar52)

Tue, 17 Apr 2012 17:05:21 GMT

Thank you, Scott.

I've had a similar ice cream from Mashti Malone's, a Persian ice cream shop here in the Los Angeles area.

Ginger Saffron Ice Cream (scottstaffin)

Tue, 17 Apr 2012 06:06:59 GMT

Ingredients:

Milk - 2 cups
whipping cream - 1 cup
Vanilla bean - 1/2
Egg yolks - 9 extra large
Cane sugar - 3/4 cup
Water - 1/2 cup
Fresh peeled, chopped, ginger - 1/4 cup
Fresh saffron threads - 2 small pinches
Fresh ground nutmeg - 1 pinch

Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan. Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl . Return to sauce pan and stir over medium-low heat until custard thickness, do not boil. Strain custard in bowl and refrigerate until cold. Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup. Strain mixture into custard and refrigerate. Process the custard in an ice-cream maker accordingly to manufacturer’s instructions. Transfer to containers and freeze. (Can be made 3 days in advance)