No-Churn Ice Cream with Cardamon and Saffron
Ingredients
¼ teaspoon cardamom seeds (from 4-5 pods) 45 whole saffron threads (1/4 teaspoon) 1 tablespoon heavy cream plus 1 cup, divided ½ cup sweetened condensed milk ¼ teaspoon vanilla extract Pinch of salt ⅓ cup salted roasted shelled pistachios, chopped
Method
Use a mortar and pestle to pound cardamom seeds and saffron to a fine texture. Transfer to a large bowl. Warm 1 tablespoon cream in a small microwaveable bowl for 10 seconds. Add to the spices and let bloom, stirring occasionally, for 5 minutes. Stir the remaining 1 cup cream, condensed milk, vanilla and salt into the spiced cream. Use an electric mixer fitted with two beaters or a whisk attachment to whip the mixture at high speed until soft peaks form, about 5 minutes. Sprinkle in pistachios and beat on medium speed for 10 to 15 seconds to combine. Scrape into a freezer-safe container and cover. Freeze until firm, at least 6 hours. Let stand at room temperature for 5 minutes before scooping.
This recipe I use is one I found here
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