Rose Saffron Ice Cream
My god. What an experience. Caroline…CAROLINE! (outkast reference) I don’t think I’ve ever studied so much for a recipe and been on the edge of a terrifying fail yet hope for the best. I thought making ice cream was simple – you just dunk all the ingredients and magic happens, right? NO. There is SO much that goes into ice cream for a fail free ice cream recipe.
Through the various fails (after desperately texting my ice-cream-machine owner friends and gluing my eyes to Youtube/various ice cream blogs), I’ve learned to followed a bunch of tips:
1) Change the freezer temperature to 0, and put the ice cream maker freezer bowl in a bag (to prevent odors), place in the back and freeze it all for at LEAST 24 hours.
2) Chill the batter in the freezer for a few hours.
3) Use everything FAT. You think you can diet and eat ice cream by substituting with low fat? HELL NO. Get the fattest creams and milks for the creamiest textures.
4) Put the dry ingredients out LAST.
Rose Saffron ice cream with Pistachios
Ingredients
- 1 1/2 C whole milk
- 1 C heavy whipping cream
- 1 tsp saffron
- 1/2 C sugar
- 1 tsp vanilla
- 3 tbsp rose syrup
- 3 egg yolks
- 1/4 C shelled pistachios
- 1/4 C edible rose petals
Special Equipment
Directions
In a sauce pan, add the sugar, milk, and vanilla extract.
Add the heavy whipping cream and heat until lightly boiling and the sugar is completely dissolved. Remove from stove top.
Place 1 tsp of sugar with saffron in a small mortar or dish and grind it until it’s a fine powder.
Add the sugar and saffron into the milk mixture. Stir in the rose syrup and allow it to cool down. Pour it into a container and refrigerate for a few hours.
Crack the eggs and separate the egg yolks into a separate bowl. Slowly taper in the egg yolks to prevent the egg yolks from cooking, while gradually stirring until the mixture thickens (about 10 minutes) Pour into the same container and refrigerate for overnight.
Once mixture is chilled, pour into ice-cream maker. Follow the instructions of your ice cream maker and begin churning, about 20-30 minutes.
When done churning, transfer the thickened, creamy ice cream mix into a container and freeze for at least 6 hours to solidify.
Not sure if you guys heard me lip-rap Outkast’s “Roses,” but you should follow my Instagram and check out my Instastories for the next lip-rap. While the ice cream was churning and I was anxiously waiting with so. much. anxiety, I preoccupied myself by memorizing the whole damn rap by Andre 3000 AND Big boi. The big boi one is my favorite and goes like this:
“Well, she’s got a hottie’s body but her attitude is potty
When I met her at a party, she was hardly acting naughty
I said “Shorty, would you call me?”
She said, “Pardon me, are you balling?”
I said “Darling, you sound like a prostitute pausing”
Oh, so you’re one them freaks
Get geeked at the sight of an ATM receipt
But game been peeped, dropping names she’s weak
Tricking off this bitch is lost, must take me for a geek
A quick way to eat, a neat place sleep
A rent-a-car for a week, a trick for a treat
No go on the raw sex, my AIDS test is flawless
Regardless we don’t want to get involved with all them lawyers
And judges just to hold grudges in a courtroom
I wanna see your support bra, not support you
(Not support you, not support you)”
Quite inappropriate but pleasantly G of me, right? Basically the story of my college years. Jaykayyy. Anyway, it got me through this tough ice cream recipe. I’m proud to say I’ve made something refreshing and not overly sweet that stopped my mom from yelling at me for wasting money on an ice cream maker I bought.. Any suggestions for uses of the rest of the dried roses I got? COMMENT BELOW. Yuh, I got a new comment box finally working below!! Thank you so much Benson from GoodAfternoon for activating it and helping me with all the html/web design crap I failed miserably in learning.