Saffron Infused Vanilla Ice Cream With Sesame Crisp Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and cream until it starts to simmer. Remove from heat.
• STEP 2.In a separate bowl, whisk together egg yolks, sugar, and vanilla extract until well combined.
• STEP 3.Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
• STEP 4.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
• STEP 5.Remove from heat and stir in saffron strands. Let the mixture cool completely.
• STEP 6.Churn the cooled mixture in an ice cream maker according to the manufacturer's instructions.
• STEP 7.While the ice cream is churning, prepare the sesame crisp by mixing sesame seeds, sugar, and melted butter in a bowl.
• STEP 8.Spread the sesame mixture on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for 10-12 minutes or until golden brown and crisp.
• STEP 9.Once the ice cream is churned, transfer it to a container and swirl in the sesame crisp.
• STEP 10.Freeze the ice cream for at least 4 hours or until firm before serving.

Cooking Tips

• Make sure to use high-quality saffron for the best flavor and color.
• You can add a pinch of ground cardamom or cinnamon to the ice cream for additional flavor.
• For a vegan version, you can substitute the milk and cream with coconut milk or almond milk.

Storage and Serving

• Store the ice cream in an airtight container in the freezer for up to a week.
• Serve the ice cream in bowls or cones, garnished with additional saffron strands and sesame crisp.
• This ice cream pairs well with desserts like warm brownies or fruit compote.