A couple of weeks ago the cooking club I am a part of had their third meeting. (I was unable to attend the second.) Our theme was Mediterranean. I made a delicious tilapia recipe (recipe to come soon) and Lisa C. brought dessert. She made individual cakes topped with this ice cream, cinnamon, and homemade chocolate sauce (recipes to come for other two parts soon.) It was so yummy! Would you ever think to ad saffron to ice cream? No me neither. Give it a try. It was so yummy! I unfortunately don't have an ice cream maker, but when I do get one, I will be making this gem.
Quick Coconut Ice Cream with Saffron
from Lisa C, originally from David Lebovitz
2/3 cup (160 ml) heavy cream
1 cup (250 ml) coconut milk
2 ounces (60 gr) palm sugar, or 1/4 cup white or unrefined cane sugar
scant 1/2 teaspoon saffron threads
In a medium-sized saucepan, bring all the ingredients to a boil.
Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
Once chilled, freeze in your ice cream maker according to the manufacturer’s directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.