Saffron Honey Pistachio Ice Cream

Saffron Honey Pistachio Ice Cream

Floral saffron and golden honey infuse a rich custard base studded with toasted pistachios.

Total 13 hr Makes 1 quart Calories 345/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts

This churned ice cream steeps saffron threads in warm cream to coax out their earthy aroma, then sweetens the custard base with honey instead of plain sugar for a deeper, rounder flavor. Toasted, chopped pistachios fold in at the end for crunch and color, making this a dessert reminiscent of Persian and Indian frozen treats. Serve it after a spiced dinner or on its own in a chilled bowl.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 teaspoon saffron threads
  • 2 tablespoons warm water
  • 2/3 cup honey
  • 5 egg yolks
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon fine sea salt
  • 3/4 cup shelled pistachios, toasted and chopped
  • 1 teaspoon vanilla extract

Method

  1. Combine the saffron threads with the warm water in a small bowl and let steep for 10 minutes to release color and aroma.

  2. In a 6-quart saucepan, warm the heavy cream and whole milk over medium heat, stirring occasionally, until steaming but not boiling, about 5 minutes.

  3. Stir the saffron and its steeping liquid into the warm cream mixture and remove from heat. Let infuse for 15 minutes.

  4. In a medium bowl, whisk the egg yolks with the honey, cardamom, and salt until pale and smooth.

  5. Return the saffron cream to medium-low heat until warm. Slowly ladle about 1 cup of the warm cream into the egg yolk mixture, whisking constantly to temper.

  6. Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.

  7. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon, 6 to 8 minutes. Do not let it boil.

  8. Strain the custard through a fine-mesh sieve into a clean bowl to remove any saffron threads or cooked egg bits. Stir in the vanilla extract.

  9. Press plastic wrap directly onto the surface of the custard and refrigerate until completely chilled, at least 4 hours or overnight.

  10. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until thick and soft-set, about 20 to 25 minutes.

  11. During the last 2 minutes of churning, add the toasted chopped pistachios so they distribute evenly.

  12. Transfer the ice cream to a lidded container and freeze until firm, at least 4 hours, before scooping.

Rate this recipe

★ 3.7 (1)

Saffron Honey Pistachio Ice Cream

This churned ice cream steeps saffron threads in warm cream to coax out their earthy aroma, then sweetens the custard base with honey instead of plain sugar for a deeper, rounder flavor. Toasted, chopped pistachios fold in at the end for crunch and color, making this a dessert reminiscent of Persian and Indian frozen treats. Serve it after a spiced dinner or on its own in a chilled bowl.

13 hr 1 quart 345 cal

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 teaspoon saffron threads
  • 2 tablespoons warm water
  • 2/3 cup honey
  • 5 egg yolks
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon fine sea salt
  • 3/4 cup shelled pistachios, toasted and chopped
  • 1 teaspoon vanilla extract

Method

  1. 1

    Combine the saffron threads with the warm water in a small bowl and let steep for 10 minutes to release color and aroma.

  2. 2

    In a 6-quart saucepan, warm the heavy cream and whole milk over medium heat, stirring occasionally, until steaming but not boiling, about 5 minutes.

  3. 3

    Stir the saffron and its steeping liquid into the warm cream mixture and remove from heat. Let infuse for 15 minutes.

  4. 4

    In a medium bowl, whisk the egg yolks with the honey, cardamom, and salt until pale and smooth.

  5. 5

    Return the saffron cream to medium-low heat until warm. Slowly ladle about 1 cup of the warm cream into the egg yolk mixture, whisking constantly to temper.

  6. 6

    Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.

  7. 7

    Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon, 6 to 8 minutes. Do not let it boil.

  8. 8

    Strain the custard through a fine-mesh sieve into a clean bowl to remove any saffron threads or cooked egg bits. Stir in the vanilla extract.

  9. 9

    Press plastic wrap directly onto the surface of the custard and refrigerate until completely chilled, at least 4 hours or overnight.

  10. 10

    Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until thick and soft-set, about 20 to 25 minutes.

  11. 11

    During the last 2 minutes of churning, add the toasted chopped pistachios so they distribute evenly.

  12. 12

    Transfer the ice cream to a lidded container and freeze until firm, at least 4 hours, before scooping.