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The most challenging part of making ice cream is waiting for it to freeze so you can eat it. Or maybe that’s just me. To date I haven’t taken many forays into the world of making ice cream and that is about to change. Assisting me in making the change is OXO. I am totally in love with their brand and highly recommend them. I’m part of team #IceCreamForOXO and received a great set of tools to make us all scream for ice cream.
First let me tell you that the scoop is the bomb diggity. It’s super heavy and has a nice pointy tip to make digging into your frozen treat super easy. The four piece mini measuring beaker set came in handy for not only measuring but helping with my mise en place. I stored my custard in the lock top container and when they say lock top they aren’t kidding. You won’t have to worry about odors from other foods getting inside, or it not sealing properly. I could go on and on about the rest of the tools but I know you want to hear about this ice cream.
From the start I knew my creation had to be something I’d never had before and didn’t have access to in my grocers freezer. I’ve used saffron only a couple of times once in shortbread and in a rice dish. As one of the most expensive spices on the planet you want to use it sparingly and wisely. The recipe I used is from Serious Eats and it’s the first one I landed on in my search.
I couldn’t wait to get Mr. Sweets opinion because I knew this one fell into his category of funny flavors. His opinion was the same as mine, “it’s good but a little too sweet”. Not so sweet that you can’t eat it, trust there is not way I would toss this out too sweet or not. Just sweet like I really need a glass of ice water afterwards. The next time I will decrease the amount of honey from a ½ to a 1/3 cup. What tamed the sweetness a bit was serving it in a cone and I just love the color and the little flecks of saffron that wink at you.
So if you want something a bit more exotic in your frozen treat this may be the one for you. Let me know if you try it.
- 6 egg yolks
- ½ cup light honey (recommended: acacia, alfalfa, or orange blossom)
- ¼ cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- ¾ tsp kosher salt
- ¼ tsp saffron threads
- ½ tsp fresh orange zest
- In a heavy medium saucepan, whisk together egg yolks, honey, and sugar until thoroughly combined. Whisk in cream, milk, and salt, then cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a finger swiped across it leaves a clean line, about 170°F.
- Pour through a strainer into an airtight container and stir in saffron and orange zest.
- Cover and chill in refrigerator until custard drops to 40°F, 4 hours to overnight.
- Churn custard according to manufacturer's instructions.
- Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
- Makes 1 quart
- TOTAL TIME: 45 minutes plus several hours to overnight chill
What’s a party without ice cream! I’m sharing this at the following parties: