Saffron mango ice cream Recipe

Cooking Directions

• STEP 1.In a small bowl, soak a pinch of saffron threads in 1 tablespoon of warm milk for 10 minutes.
• STEP 2.In a blender, puree 2 ripe mangoes until smooth.
• STEP 3.In a mixing bowl, combine the mango puree, saffron milk, 1 cup of heavy cream, 1 cup of whole milk, and 3/4 cup of sugar. Mix well until the sugar is dissolved.
• STEP 4.Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
• STEP 5.Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
• STEP 6.Serve the saffron mango ice cream in bowls or cones and enjoy!

Cooking Tips

• Make sure to use ripe and sweet mangoes for the best flavor.
• Soaking the saffron threads in warm milk helps to release their flavor and color.
• If you don't have an ice cream maker, you can pour the mixture into a lidded container and freeze, stirring every hour until it reaches the desired consistency.

Storage and Serving

• Store the saffron mango ice cream in an airtight container in the freezer for up to 2 weeks.
• To serve, let the ice cream soften at room temperature for a few minutes before scooping.
• Garnish with a sprinkle of saffron threads or chopped mangoes for an extra touch of elegance.