Saffron Ice Cream With Rose Water Syrup

1. 1

   Bring the milk and heavy cream to a boil.

2. 2

   Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.

3. 3

   The next morning, beat the egg yolks and sugar in a bowl until smooth and white.

4. 4

   Gradually add the saffron infusion, beating well after each addition.

5. 5

   On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.

6. 6

   Cook until the mixture coats the spoon.

7. 7

   Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.

8. 8

   Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.

9. 9

   To make syrup:

10. 10

    Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.

11. 11

    Increase heat to medium-high.

12. 12

    Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.

13. 13

    Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.