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    Home » Featuring » Ice Cream Sundays

    Saffron Ice Cream

    Published: Feb 26, 2012 · Modified: Feb 5, 2022 by Kim Beaulieu · This post may contain affiliate links

    195 shares
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    Saffron Ice Cream collage image

    This Saffron Ice Cream is a simple and delicious no egg recipe ice cream recipe. The flavour of this ice cream is absolutely divine!

    Saffron Ice Cream in served in stacked bowls with saffron scattered on counter.

    Oscar night is fast approaching. I plan on strapping on a ball gown and thanking everyone all night long. Seriously, I might even go thank some of the neighbours. A girl's gotta be gracious, right!

    I love award shows but seriously why are there so many? Normal people don't host Mommy Award Season or Construction Worker Award Night.

    It's odd how often Hollywood wants to pat themselves on the back. Aren't the bags of money enough?

    Okay, so I say to the Actress of the year, if you really are grateful and mean it, then send me your bags of money to prove it. We'll see who's thankful a week later after paying off my mortgage, tuition and bills. Heck, I might even have enough left for an epic run to Sephora. A girl's gotta look good, right!

    I really could care less who wins. I just want to see an actress who gets 20 million per movie trip walking up to the podium. That's why I watch.

    Nothing says we're all equal like tripping. Or forgetting to thank your spouse while the music cuts you off.

    These are the things I live for. A girl's gotta have goals right!

    I plan on eating this ice cream in my jammies while curled up with a blankie, and eating a pound of pistachios. A girl's gotta indulge, right!

    This is one of the best ice creams ever. So, the Oscar goes to the Lunatic's Saffron Ice Cream. "I'd like to thank all the folks who make this possible. Now send me bags and bags of money". A girl's gotta dream, right!

    Saffron Ice Cream in a white bowl

    Ingredient List:

    • Saffron - I used saffron threads for this ice cream recipe. Buy good quality ingredients.
    • Milk - Use whole milk for this ice cream, you want the rich flavour it provides.
    • Sugar - White granulated sugar works best for this recipe.
    • Salt - Adding a pinch of salt enhances the sweetness of this ice cream. Do not omit.
    • Heavy Cream - The high fat content is crucial to a rich and creamy ice cream
    • Vanilla - I used vanilla extract for this recipe but almond would work well too.

    How to Make Saffron Ice Cream:

    1. Heat milk in a small saucepan over medium heat. Toss in saffron threads and allow the milk to come to a low boil. Remove from heat, cover and allow to rest for 30 minutes.
    2. Remove cover and allow milk to cool. You can pop it in the fridge for a bit if needed. Strain threads from milk
    3. Combine milk, sugar and salt in a stand mixer bowl. Mix until sugar dissolves.
    4. Add the heavy cream and vanilla extract, mix again until mixtures thickens.
    5. Cover the bowl and place it in the fridge for at least an hour.
    6. Remove from the fridge and transfer the ice cream mixture to an ice cream maker bowl. Place on ice cream machine and churn for about 15 to 20 minutes.
    7. You can eat it right away or store it in the freezer until desired.
    8. Remember to remove ice cream from the freezer about 5 to 10 minutes before you plan on serving it so it's easier to scoop.

    Saffron Ice Cream served in a white bowl

    More Ice Cream Recipes:

    • Roasted Blueberry Cheesecake Ice Cream
    • Strawberry Sherbert in Cooky Cups
    • Apple Crisp Ice Cream
    • Brownie Explosion Ice Cream Sundae
    • Copycat Moosetracks Ice Cream
    • Vegan Toasted Coconut Ice Cream
    • Oreo Ice Cream
    • Pink Lemonade Ice Cream
    • Butter Pecan Ice CreamSaffron Ice Cream in served in stacked bowls with saffron scattered on counter.
    Saffron Ice Cream served in a white bowl
    Print Pin
    4.91 from 10 votes

    Saffron Ice Cream

    This Saffron Ice Cream is a simple and delicious no egg recipe ice cream recipe. The flavour of this ice cream is absolutely divine!
    Course Dessert, ice cream
    Cuisine American
    Keyword easy ice cream recipe, saffron ice cream
    Prep Time 5 minutes
    Cook Time 10 minutes
    Resting Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 10
    Calories 258kcal
    Author Kim Beaulieu

    Equipment

    • 1-Quart Saucepan
    • Glass Mixing Bowl
    • Stand Mixer
    • Ice Cream Machine

    Ingredients

    • ¼ teaspoon saffron threads
    • 1 cup whole milk
    • 1 cup sugar
    • 1 teaspoon salt
    • 2 cups heavy cream
    • 1 teaspoon vanilla
    US Customary - Metric

    Instructions

    • Over medium heat, bring milk to a low boil with saffron threads in it. Once it boils set it to simmer, cover and let it sit for 30 minutes.
    • Allow milk to cool off a bit. You can just transfer it to a bowl or stick in the fridge for 5 to 10 minutes.
    • In a mixer combine the saffron infused milk, sugar, and salt. Mix until sugar dissolves.
    • Add the heavy cream and vanilla, mix until well blended.
    • Cover this and stick in the fridge for 1 to 2 hours.
    • Now transfer this liquid to your frozen ice cream maker bowl, set it on the ice cream maker stand, and turn on for 15 to 20 minutes.
    • You can eat it right away or pop it in the freezer. Just remember to take it out 5 to 10 minutes before serving.
    • Serve with a smile!

    Notes

    Yields 5 cups

    Nutrition

    Calories: 258kcal | Carbohydrates: 23g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 261mg | Potassium: 68mg | Sugar: 21g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

    Thanks for visiting today!

    If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more ice cream recipes as well.

    Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

    Toodles! xx

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    195 shares
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    This post may contain affiliate links. Read my disclosure policy.

    Reader Interactions

    Comments

    1. Allison

      March 03, 2012 at 7:56 am

      Thanks for stopping by my blog 🙂 This ice Cream sounds FANTASTIC! I really need to get an ice cream maker......

      Reply
    2. Noelle

      January 10, 2014 at 6:04 pm

      I just wanted to let you know that I made this ice cream last night and it's incredible. It's an ice cream that celebrates ice cream! Simple, creamy, delicious. A local Thai food restaurant does a dessert with warm black sticky rice on top of coconut ice cream, and the tastes are really similar and now I'm thinking the sticky rice probably has saffron in it.

      Reply
      • Kim Beaulieu

        January 10, 2014 at 6:09 pm

        I'm so happy to hear that. I love this ice cream, it's such a subtle taste. Sort of "grown up" ice cream, if you will. I'm thrilled you enjoyed it. xx

        Reply
    3. Teri Moore

      August 27, 2015 at 8:58 pm

      30 years ago, as a Peace Corps volunteer, I ate saffron ice cream--it was street food in the Muslim markets on the East African coast, layered with tropical fruits--and I have been pining for it ever since. There is simply nothing like it. I finally got an ice cream maker so that I could rediscover that flavor, which I hadn't tasted for 30 years. Well, this is it! Your recipe is exactly it! Thank you so much! The flavor and texture are perfect.

      Reply
    4. Clara

      February 02, 2018 at 1:17 pm

      5 stars
      This is a rock star recipe. Wanted to make a saffron ice cream for an Indian dinner tomorrow night and fell upon this one. Thank you. It's brilliant; tastes just like saffron Kulfi ... just the taste I was looking for. You rock.

      Reply
      • Kim Beaulieu

        February 09, 2018 at 1:36 am

        Hi Clara. I'm so happy you loved it. It's such a great recipe. I was just cleaning out my pantry and found some saffron. I mentioned to my daughter I wanted to take some new photos for the saffron ice cream. So the timing of your comment reminded me to put making saffron ice cream on my to do list for the weekend.

        Reply
    5. Rick

      November 02, 2018 at 8:05 pm

      I grow my own saffron and am looking for a saffron ice cream recipe. This one sounds delicious. I’m curious though, the photos have tiny red flowers around the bowls of ice cream yet this doesn’t look like any type of saffron that I’ve seen. What type of saffron are you using and are the flowers in the photos actually saffron? Thanks in advance.

      Reply
      • Kim Beaulieu

        November 02, 2018 at 9:06 pm

        Hi Rick. That is saffron in the photos. I believe this was made with Spanish saffron. I made it a long time ago so I don't think I have the notes still. We live in Canada and I believe most saffron sold here is Spanish. I'll see if I can find the same box in the local store so I dig a little deeper into the type for you.

        Reply
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