Saffron Ice Cream With Rose Water Syrup Recipe

Ingredients

• 2 1/2 cups whole milk
• 3/4 cup heavy cream
• 20 saffron strands
• 5 egg yolks
• 2/3 cup sugar
• 1 1/2 cups water
• 1/2 cup sugar
• 1 cinnamon stick, broken in half
• 1 teaspoon rose water

Instructions

1. Bring the 2 1/2 cups of whole milk and 3/4 cup of heavy cream to a boil in a saucepan.
2. Add the 20 saffron strands, remove from heat, and leave to infuse overnight in the refrigerator.
3. The next morning, beat the 5 egg yolks and 2/3 cup sugar in a bowl until smooth and pale.
4. Gradually add the saffron infusion to the egg mixture, beating well after each addition.
5. Set up a double boiler by placing a metal bowl over a pot of rapidly boiling water.
6. Pour the mixture into the bowl and cook until it coats the back of a spoon, stirring constantly to prevent scrambling.
7. Pass the mixture through a fine sieve, returning the saffron filaments to the mixture for extra flavor.
8. Allow the mixture to cool, then chill it in a metal bowl in the freezer.
9. Every hour, remove the bowl and beat the mixture until it sets, or use an ice cream maker for easier processing.
10. For the syrup, stir 1 1/2 cups water and 1/2 cup sugar in a saucepan over medium-low heat until the sugar dissolves.
11. Increase the heat to medium-high, add the broken cinnamon stick, and boil until the syrup reduces to about 1 cup, approximately 10 minutes.
12. Stir in 1 teaspoon of rose water and allow the syrup to cool.
13. Serve the ice cream in individual bowls, drizzling the rose water syrup on top.