Saffron Ice Cream – a delicious recipe with Milk, u00bc, Vanilla Sugar, Vanilla Salt, Cream, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Over medium heat, bring milk to a low boil with saffron threads in it. Once it boils, set it to simmer, cover and let it sit for 30 minutes.
2
Allow milk to cool off a bit. You can just transfer it to a bowl or stick in the fridge for 5 to 10 minutes.
3
In a mixer combine the saffron-infused milk, vanilla sugar, and vanilla salt. Mix until sugar dissolves.
4
Add heavy cream and vanilla and mix again until well blended. Cover this and stick in the fridge for 1 to 2 hours.
5
Transfer this liquid to your frozen ice cream maker bowl, set it on the ice cream maker stand, and turn on for 15 to 20 minutes.
6
You can eat it right away or pop it in the freezer. Just remember to take it out 5 to 10 minutes before serving.
7
Serve with a smile!
628
kcal
Calories
45
g
Fat
15
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Whole Milk, 1/4 teaspoons Saffron Threads, 1 cup Vanilla Sugar, 1 teaspoon Vanilla Salt, and more.
Yes, Saffron Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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