From the Kitchen: Quick Coconut Saffron Ice Cream
Over the weekend, I was in a food mood and I just couldn’t shake the desire to make ice cream (among other things). This Coconut Saffron Ice Cream, a David Lebovitz adaptation, has been on my radar for quite some time and I just happened to have all of the ingredients on hand. Having only used saffron in rice dishes and, for the most part, only eaten coconut in some form of dessert, I was pretty intrigued by the juxtaposition of the two spectrum-spanning foods. Saffron, with its distinct taste and smell (and color), clearly takes center stage in this recipe, while coconut milk adds a sweet creamy balance. Together, this unusual combination, makes for a deliciously sophisticated flavor. Fair warning, this ice cream is not for everyone, but I do highly recommend it to those of you with more adventurous palates. It’s really quite good. Recipe below. xoxo!
Coconut Saffron Ice Cream (adapted from David Lebovitz)
Makes about 1 pint
- 2/3 cup heavy cream
- 1 cup coconut milk
- 1/4 cup white or unrefined cane sugar
- scant 1/2 teaspoon saffron threads
- 2 tablespoons toasted coconut (great how-to here)
1. In a medium-sized saucepan, bring all the ingredients to a boil except toasted coconut.
2. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
3. Once chilled, freeze in your ice cream maker according to the manufacturer’s directions. Add toasted coconut at this point. Once churned, be sure to scrape any saffron threads clinging to the sides back in to the ice cream.
Note: if you don’t have an ice cream maker, David Lebovitz has an awesome post on making ice cream without one, here.