Quick Coconut Ice Cream with Saffron
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Quick Coconut Ice Cream with Saffron
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Adapted from Delicious Days by Nicole Stich If using palm sugar, crumble or grate it as best you can before using, to help it melt. This ice cream is really outstanding and if you’re wary of the saffron, don’t be. It adds an elusive flavor to this custard, which pairs especially well with the tropical taste of coconut milk.
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Ingredients
- 2/3 cup (160ml) heavy cream
- 1 cup (250ml) coconut milk
- 2 ounces (60g) palm sugar or 1/4 cup white or unrefined cane sugar
- scant 1/2 teaspoon saffron threads
Instructions
- In a medium-sized saucepan, bring all the ingredients to a boil.
- Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
- Once chilled, freeze in your ice cream maker according to the manufacturer’s directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.
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