Creamy Orange Honey Saffron Ice Cream
Indulge in this creamy saffron, honey, and orange ice cream, blending floral saffron with citrusy orange zest and natural honey sweetness. High in protein and rich in good fats, this elegant frozen treat is simple to prepare and perfect for everyday desserts or special occasions.
Equipment
- 1 medium heavy-bottomed saucepan
- 1 whisk
- 1 fine-mesh strainer
- 1 airtight container
- 1 ice cream maker
Ingredients
- 6 large egg yolks
- ½ cup light honey acacia, alfalfa, or orange blossom recommended
- ¼ cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- ¾ tsp kosher salt
- ¼ tsp saffron threads
- ½ tsp fresh orange zest from 1 orange
Instructions
- Prepare the Egg Custard Base: Start by separating your egg yolks from the whites, keeping six large yolks aside. In a medium, heavy-bottomed saucepan, combine the yolks with 1/2 cup of light honey and 1/4 cup of sugar. Using a whisk, beat the mixture until it becomes smooth, creamy, and slightly pale in color. This ensures the sugar and honey fully dissolve into the yolks, creating a silky base for your ice cream.
- Incorporate Dairy and Salt: Gradually whisk in 2 cups of heavy cream and 1 cup of whole milk into the egg and honey mixture. Add 3/4 teaspoon of kosher salt to balance the sweetness and enhance the depth of flavor. Whisk continuously as you add the dairy to prevent curdling and ensure a smooth, homogeneous custard.
- Cook the Custard Gently: Place the saucepan over medium heat. Stir constantly with a whisk, making sure to scrape the bottom and sides of the pan. Cook until the mixture thickens slightly and coats the back of a spoon. You can test doneness by drawing a line across the back of the spoon with your finger—if it stays clean, the custard is ready. For accuracy, the temperature should reach around 170°F (77°C).
- Infuse Saffron and Orange Zest: Once the custard reaches the right consistency, remove the saucepan from the heat. Strain the custard through a fine-mesh strainer into an airtight container to remove any cooked egg bits, ensuring a perfectly smooth texture. Stir in 1/4 teaspoon of saffron threads and 1/2 teaspoon of freshly grated orange zest. These aromatic ingredients will infuse the custard with delicate floral and citrus notes, elevating the ice cream’s flavor.
- Chill the Custard Thoroughly: Cover the container with a tight-fitting lid or plastic wrap. Refrigerate the custard until it cools completely, dropping to around 40°F (4°C). This chilling process can take anywhere from 4 hours to overnight. Proper chilling is crucial—it allows the flavors to meld and ensures the custard is cold enough for optimal churning.
- Prepare the Ice Cream Maker: While the custard is chilling, make sure your ice cream maker is clean and ready to use. Follow the manufacturer’s instructions for freezing or preparing the machine. A properly prepared ice cream maker is essential to achieve smooth, creamy texture without icy crystals.
- Churn the Custard: Pour the chilled custard into the ice cream maker. Turn the machine on and allow it to churn according to the manufacturer’s guidelines. This process usually takes 20–30 minutes. During churning, the mixture thickens as air is incorporated, creating a light and creamy texture. Scrape down the sides if needed to ensure even freezing.
- Freeze for Firmness: Once churning is complete and the ice cream reaches a soft-serve consistency, transfer it into an airtight container. Smooth the top with a spatula and seal tightly. Place the container in the freezer for at least 4 to 5 hours, or until fully firm. This step ensures the ice cream sets properly and achieves a scoopable texture.
- Serve and Enjoy: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Use an ice cream scoop to portion it into bowls or cones. This saffron, honey, and orange ice cream pairs beautifully with fresh fruit, biscotti, or a drizzle of honey for an elegant finish.
Notes
- Use light, mild honey such as acacia, alfalfa, or orange blossom to complement the delicate saffron and citrus flavors.
- For best results, measure saffron threads carefully; a small pinch is enough to impart aroma and color without being overpowering.
- Make sure to whisk continuously while cooking the custard to prevent curdling and achieve a smooth texture.
- Chill the custard thoroughly before churning—this ensures a creamier, more stable ice cream.
- The ice cream improves in flavor after a few hours in the freezer as the flavors fully meld.
- Use fresh orange zest rather than dried or pre-grated versions for the brightest citrus notes.
