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Saffron Ice Cream With Rose Water Syrup



Bring the milk and heavy cream to a boil.
Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
Gradually add the saffron infusion, beating well after each addition.
On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
Cook until the mixture coats the spoon.
Pass the mixture through a fine sieve.
Save the saffron filaments and return them to the mixture.
Allow to cool.
Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set.
You can also use an ice cream freezer.
To make syrup:.
Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
Increase heat to medium-high.
Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
Mix in rose water and cool.
Serve ice cream in individual bowls and drizzle syrup on top.