Beginner Gardening: saffron and its speciality if you likes to know about, 1 by 618618

618618 wrote:
to my friends
thanks for your intrest to making that ice cream
I didnt wrote it my self I felt its soon to translate the recipe
of ice cream in english for me I afraid I make mistakes in translating
and you might be confused in making that food or the taste
of your food goes wrong
so there is a recipe of that ice cream which it found in internet
if any questions I try to do my best in order to help you

1-
Saffron’s Saffron Ice Cream

Like vanilla, saffron has an affinity with cream and milk, as is confirmed in this exotic, startlingly yellow ice cream, which can be made with or without an ice cream maker. At Saffron it may be served during winter with a hot steamed pudding.

Large pinch of saffron (about 20 strands)
2 tablespoons hot water
370ml milk
180ml cream
¼ vanilla bean, split lengthways
90g caster sugar
5 egg yolks

Add saffron to hot water and leave to infuse for 10 minutes. Tip into a medium saucepan and stir in milk, cream, vanilla bean and half the sugar. Heat to just below boiling point. Take off heat, cover and leave at least 15 minutes to allow flavours to infuse.
Place remaining sugar in a copper or stainless steel bowl with yolks and beat until mixture is pale and very thick.

Bring saffron mixture back to the boil and pour into bowl in a thin stream, beating constantly. Place bowl over a pan of simmering water and cook, stirring constantly, until custard thickens and reaches 85°C on a sugar thermometer. If you don’t have a thermometer, look at the way the mixture coats the back of the spoon – it should hold a clear shape when you draw a finger through it.

As soon as custard reaches correct temperature plunge bowl into a pan or sink filled with iced water and stir until cool. Remove vanilla bean with tongs. Churn in an ice cream maker to manufacturer’s instructions.

Alternatively, freeze until solid. Remove from freezer, cut into cubes and place in a food processor. Blitz to a purée and return to freezer. Repeat twice more at 2-hour intervals before serving. Makes about 800ml

2-


Iranian Saffron Ice Cream

2 tbsp cornstarch or powdered sahlab
4 cups milk
1 cup sugar
1/2 tsp ground mastic
1/4 tsp ground saffron dissolved in 3 tbsp rose water
1/2 cup whipping cream
2 tbsp slivered pistachios or decoration

1. Dissolve the sahlab or cornstarch in 1 cup cold milk. Mix very
well until quite smooth.
2. In a large saucepan, stir the rest of the milk and sugar together
and bring to a boil over medium heat.
3. Add the sahlab mixture and mastic to the warm milk in the saucepan.
Simmer over medium heat, stirring constantly, until the mixture thickens.
At this stage, the mixture should be slightly elastic. Remove the pan
from heat.
4. Add the saffron rose water. Mix well. Allow to cool for 2 hours.
Pour the entire mixture into an ice-cream machine
5. Follow your ice cream machine's directions for making ice cream.
6. Pour a thin layer of whipping cream into a flat plate and place it in
the freezer until a 1/4 inch frozen creamy crust forms. Remove the
crust from the freezer, let it stand fr 2 minutes, then break off 1/2 inch
pieces of the crust and mix them with the finished ice cream.
7. Serve saffron ice cream in small crystal bowls; sprinkle the top with
ground pistachios/

Variation-- you may simply use 1 pint vanilla ice cream (watch out
for vanilla extract though-- alcohol u know). Simply add frozen cream
pieces, saffron rose water, and slivered pistachios. Mix well.