Enjoy the rich flavors of saffron in this smooth, no-churn ice cream. It tastes great as a special treat because it has both rich creaminess and exotic saffron.
Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. Pinch of saffron threads. 1 tablespoon warm milk. 1 teaspoon vanilla extract. Optional: crushed pistachios or almonds for garnish.
Instructions: Warm milk should be added to a small bowl. Soak saffron threads in the milk for 5 to 10 minutes, or until the milk turns yellow. Whip the heavy cream in a large bowl until stiff peaks form. Carefully mix in the vanilla extract, sweetened condensed milk, and milk that has been infused with saffron. Put the mixture in a container that can go in the freezer, and use a spatula to smooth the top. Add a lid or plastic wrap to the jar and freeze for at least 6 hours, or until the food is firm. After the saffron ice cream has frozen, put it in bowls or cones and, if you want, top them with crushed pistachios or almonds. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Alexis Carlson
