Creamy Cardamom Saffron Ice Cream
A fragrant and creamy saffron cardamom ice cream enriched with egg yolks and cream, finished with crunchy chopped pistachios for a sophisticated, velvety dessert.
Equipment
- 1 Ice cream maker
- 1 Medium saucepan
- 1 Whisk
- 1 Fine-mesh sieve
- 1 Shallow heatproof bowl
Ingredients
- 1 cup 240 mL whole milk
- 1 cup 240 mL heavy cream
- ¼ teaspoon saffron threads
- 4 large egg yolks
- ¼ cup + 2 tablespoons 75 g granulated sugar
- 1 teaspoon ground cardamom
- ¼ cup toasted shelled pistachios roughly chopped
Instructions
- Infuse Milk and Cream with Saffron: In a medium saucepan, combine the whole milk, heavy cream, and saffron threads. Bring the mixture just to a rolling boil over medium heat, then remove from heat and cover. Allow it to sit for at least one hour (or refrigerate overnight) to let the saffron infuse, creating a fragrant, golden base for your ice cream.
- Prepare Egg Yolk Mixture: In a separate small bowl, whisk together the egg yolks and granulated sugar until smooth and slightly pale. This step ensures even sweetness and a rich, creamy texture in the custard base. Set aside while the milk mixture finishes infusing.
- Reheat Infused Milk and Temper Eggs: Bring the saffron-infused milk and cream back to a gentle boil. Slowly pour a small amount of the hot mixture into the egg yolks while whisking constantly to temper themGradually add the rest, ensuring the eggs do not curdle, which guarantees a silky custard.
- Cook Custard to Safe Temperature: Return the tempered mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon. Heat until the custard reaches 170°F (76°C) and coats the back of a spoon with a thin layer. This step ensures safe consumption and a smooth, thickened texture.
- Strain and Add Cardamom: Remove the custard from heat and strain it through a fine-mesh sieve into a shallow, heatproof bowl set over an ice bath. Stir in ground cardamom and cool completely, whisking every few minutes to prevent a skin from forming and to develop even flavor.
- Churn Ice Cream: Transfer the cooled custard to an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the roughly chopped toasted pistachios to incorporate crunch and flavor evenly throughout the ice cream.
- Freeze and Set: Transfer the churned ice cream to a container, covering the surface with plastic wrap to prevent ice crystals. Freeze for an additional 4–6 hours to allow it to firm up fully before serving, achieving a creamy, scoopable consistency.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately, or keep stored in the freezer for future indulgence. The delicate saffron and cardamom flavors pair beautifully with fresh fruit, baked goods, or simply on their own.
Notes
- Use high-quality saffron threads for the most vibrant color and rich aroma.
- Allow the milk and cream mixture to infuse for at least one hour; overnight refrigeration intensifies flavor.
- Temper the eggs carefully to prevent curdling, which ensures a smooth, creamy custard.
- Toasted pistachios add both flavor and texture; add them at the end of churning to avoid becoming soggy.
- Use a fine-mesh sieve to strain the custard for a silky, lump-free ice cream.
- Cover the ice cream surface with plastic wrap before freezing to prevent ice crystals from forming.
- Chill custard completely before churning to ensure proper texture and avoid overloading the ice cream maker.
