Try an Exotic Ice Cream Flavor for Summer: Saffron Honey and Orange
The most challenging part of making ice cream is waiting for it to freeze so you can eat it. Or maybe that’s just me. To date I haven’t taken many forays into the world of making ice cream and that is about to change. Assisting me in making the change is OXO. I am totally in love with their brand and highly recommend them. I’m part of team #IceCreamForOXO and received a great set of tools to make us all scream for ice cream.
First let me tell you that the scoop is the bomb diggity. It’s super heavy and has a nice pointy tip to make digging into your frozen treat supereasy. The four-piece mini measuring beaker set came in handy for not only measuring but helping with my mise en place. I stored my custard in the lock-top container and when they say lock-top they aren’t kidding. You won’t have to worry about odors from other foods getting inside, or it not sealing properly. I could go on and on about the rest of the tools but I know you want to hear about this ice cream.
From the start I knew my creation had to be something I’d never had before and didn’t have access to in my grocers freezer. I’ve used saffron only a couple of times once in shortbread and in a rice dish. As one of the most expensive spices on the planet you want to use it sparingly and wisely. The recipe I used is from Serious Eats and it’s the first one I landed on in my search.
I couldn’t wait to get Mr. Sweets opinion because I knew this one fell into his category of funny flavors. His opinion was the same as mine, “it’s good but a little too sweet.” Not so sweet that you can’t eat it, trust there is not way I would toss this out too sweet or not. Just sweet like I really need a glass of ice water afterwards. The next time I will decrease the amount of honey from a ½ to a 1/3 cup. What tamed the sweetness a bit was serving it in a cone and I just love the color and the little flecks of saffron that wink at you.
So if you want something a bit more exotic in your frozen treat this may be the one for you. Let me know if you try it.
Saffron, Honey, and Orange Ice Cream- Serious Eats
6 egg yolks
½ cup light honey (recommended: acacia, alfalfa or orange blossom)
¼ cup sugar
2 cups heavy cream
1 cup whole milk
¾ tsp kosher salt
¼ tsp saffron threads
½ tsp fresh orange zest
In a heavy medium saucepan, whisk together egg yolks, honey and sugar until thoroughly combined. Whisk in cream, milk, and salt, then cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a finger swiped across it leaves a clean line, about 170°F.
Pour through a strainer into an airtight container and stir in saffron and orange zest. Cover and chill in refrigerator until custard drops to 40°F, 4 hours to overnight. Churn custard according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving. Pretty simple huh? Makes 1 quart