Saffron, Honey, and Orange Ice Cream

Saffron, Honey, and Orange Ice Cream
Saffron, Honey, and Orange Ice Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    egg yolks

  • 1/2

    cup light honey (recommended: acacia, alfalfa, or orange blossom)

  • 1/4

    cup sugar

  • 2

    cups heavy cream

  • 1

    cup whole milk

  • 3/4

    teaspoon kosher salt

  • 1/4

    teaspoon saffron threads

  • 1/2

    teaspoon freshly orange zest from 1 orange

Directions

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.

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