Saffron gives this ice cream a rich yellow hue and sophisticated flavour. Serve this as the finale to a Middle Eastern or Indian meal, or any dinner that needs a classy ending.
- Portion size 1 serving
- Credits : Canadian Living Magazine: April 2007
MethodIn saucepan, heat together milk, cream, saffron and orange rind over medium heat just until tiny bubbles form around edge. Remove from heat. Cover and steep for at least 10 or up to 20 minutes. Discard orange rind. Return to simmer.
In large bowl, whisk together egg yolks, sugar and salt ; slowly whisk in saffron mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.
Strain into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours. Freeze until almost solid, about 1-1/2 hours.
Break up and pur?in food processor until smooth. Fold in pistachios. Scrape into airtight container; freeze until firm, at least 4 hours. (Or freeze in ice-cream machine according to manufacturer's instructions.) Make-ahead: Freeze for up to 1 week.
Nutritional facts Per 1.2 cup 125 ml serving: about
- Sodium 42 mg
- Protein 7 g
- Calories 323.0
- Total fat 25 g
- Cholesterol 264 mg
- Saturated fat 12 g
- Total carbohydrate 18 g
- Iron 7.0
- Folate 15.0
- Calcium 10.0
- Vitamin A 26.0
- Vitamin C 2.0