Saturday, July 31, 2010

Arabian Dream Ice Cream...



I love beautifully colored ice creams...I was always a fan of sorbets when I was young because of simply that...but this weekend I was craving a more vanilla or spiced ice cream over a fruity one.  Which is exactly why I thought it would be wonderful to use a bit of saffron in ice cream to give it a vibrant color and subtle flavor without being fruity.  I steeped the saffron in some coconut milk, chilled it and added a bit of rosewater and vanilla...heavenly flavors on their own, even better in an ice cream I discovered.  This one was non-dairy, since I had no heavy cream and have been favoring coconut milk in ice cream bases as of lately.  All the better, since coconut loves saffron!  I chose honey as a sweetener, because I don't normally use white sugar in ice cream anyhow, and I thought I would keep going with the exotic theme I had going here...some spiced nuts would be nice in the ice cream as well I decided!  So I took a mixture of walnuts, cashews, pistachios, and almonds and spiced them up with a bit of honey!  What was the ice cream like when I dove in?  Like an arabian dream...creamy silky smooth saffron scented ice cream with light notes of vanilla and rosewater with gooey clusters of nuts tasting like spiced baklava filling...pure heaven!  I couldn't just eat a small batch of this one.  Before I knew it half the container was gone! 

Coconut Saffron Ice Cream with Spiced Honey Nuts

3 cups organic full fat coconut milk, chilled
1/2 tsp saffron
3/4 cup honey
2 tsp pure vanilla extract
1 tsp rosewater
1/2 tsp sea salt

Nuts:
1/2 cup cashews, toasted
1/2 cup pistachios, toasted
1/2 cup sliced almonds, toasted
1/2 cup walnuts, toasted
1 Tbsp granulated sugar
2 tsp cinnamon
1 tsp cardamom
3/4 tsp nutmeg
1/4 tsp chipotle
3/4 tsp sea salt
2 Tbsp Honey Bourbon
3/4 cup honey

Heat 1/2 cup coconut oil to boiling, add the saffron, and let steep then chill until very cold.  Combine saffron coconut milk, remaining coconut milk and all ingredients in a food processor, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Meanwhile, combine nuts, spices, sea salt, bourbon and honey in a food processor, and pulse until coarsely ground, but still chunky.  When ice cream is done freezing, pour half the ice cream into a container, and drop Tbsp sized chunks of the nut mixture on top of it until half is used.  Pour remaining ice cream over, and drop remaining nuts over.  place in the freezer for at least a few hours, or overnight to firm up for best results. Makes about 4 cups of delicious ice cream!

5 comments:

  1. Oh my - you have saffron in your ice cream - oh so good!

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  2. Can you send me some ice cream please? I'm drolling here...

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  3. This is not your typical ice cream! WOW! Rose water, saffron, coconut? For real? I want some too!

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  4. I want me some of this! It looks simply gorgeous!

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