Saffron Pistachio Ice Cream
4 people added this to their Recipe Box
This recipe makes 4 cup servings
Nutritional Info |
|
|---|---|
| Per 1.2 cup 125 ml serving: about | - |
| cal | 323 |
| pro | 7 g |
| total fat | 25 g |
| sat. fat | 12 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 264 mg |
| sodium | 42 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 7 |
| vit A | 26 |
| vit C | 2 |
| folate | 15 |
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.
Ingredients
- 1-1/2 cups milk
- 1-1/2 cups whipping cream
- 1/4 tsp saffron threads, crumbled
- 1 strip (2 in./5 cm long) orange rind
- 8 egg yolks
- 1/2 cup granulated sugar
- 1 pinch salt
- 1/2 cup chopped shelled pistachio nuts
Preparation
In 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.
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.
Source : Canadian Living Magazine: April 2007
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