Serves 6
15 min
Quick Coconut Ice Cream with Saffron
Recipe GLPR098d713186491a
A luxurious, fragrant frozen dessert combining rich heavy cream and silky coconut milk infused with delicate saffron threads. The mixture is briefly simmered to meld the flavors, chilled thoroughly, then churned into creamy ice cream. Serve within a few hours of freezing for the best texture and saffron flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 3 cup Heavy cream
1 cup Coconut milk
2 ounces Palm sugar
½ teaspoon Saffron threads
Directions
Pour the heavy cream, coconut milk, palm sugar, and saffron threads into a medium saucepan. Place over medium-high heat and stir until the sugar dissolves. Bring the mixture to a boil, stirring occasionally.
Reduce the heat to low and simmer gently for 10 minutes, stirring occasionally to ensure even infusion of the saffron flavor. Remove from heat and let cool to room temperature.
Transfer the cooled mixture to a container and refrigerate for at least 2 hours until completely chilled.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until the ice cream reaches a soft-serve consistency. As you transfer the finished ice cream to a freezer-safe container, scrape any saffron threads that cling to the dasher back into the ice cream to ensure all flavor is captured.
Freeze for at least 4 hours or until firm. Scoop and serve within a few hours of firming for optimal texture and flavor.
