Best Saffron Vanilla Bean Ice Cream Recipe By Tasty Recipes
VANILLA BEAN BANANA "ICE CREAM" RECIPE BY TASTY
Here's what you need: bananas, milk, vanilla bean
Provided by Alix Traeger
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
- Place all ingredients into a food processor or blender and blend until smooth.
- Pour contents into a loaf or small pan.
- Freeze one hour or until solid.
- Enjoy!
Nutrition Facts : Calories 115 calories, Carbohydrate 28 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 15 grams
SAFFRON ICE CREAM
After an exotic Indian or Moroccan feast, sprinkle this ice cream (and your guests) with a few drops of rosewater and top it all off (the ice cream, not your guests) with a few toasted pine nuts. For a stunning presentation, serve it on a platter with thinly sliced oranges dusted with cinnamon and scattered with candied French Almonds (page 189).
Yield makes about 2 cups (500 ml)
Number Of Ingredients 5
Steps:
- Warm the milk, cream, and sugar in a small saucepan. Remove from the heat and add the saffron. Pour into a small bowl and steep in the refrigerator for 4 hours.
- Strain the saffron-infused mixture into a medium saucepan. Rescue the threads of saffron and put them in a medium bowl. Set the strainer over the top.
- Rewarm the saffron-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm saffron mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir to incorporate the saffron threads. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Be sure to scrape off any saffron threads stuck to the dasher and stir them back into the frozen ice cream.
- To make Saffron-Pine Nut Ice Cream, add 1/4 cup toasted pine nuts (see page 13) to the ice cream during the last 5 minutes of churning.
- Serve Saffron Ice Cream with Vanilla-Poached Quince. To poach the quince, for 6 to 8 servings you need to start out with 3 quinces (2 pounds, 1 kg). Peel and quarter the quinces, then remove the seeds and cores with a melon baller. In a nonreactive saucepan, heat 1 1/2 cups (300 g) sugar, 4 cups (1 liter) water, and 1 vanilla bean, split lengthwise. While the syrup is heating, cut the quinces into 1-inch (3-cm) slices.
- Add the quince slices to the syrup, cover with a round of parchment paper, and cook at a gentle simmer for about 1 1/2 hours, or until the quince slices are rosy and tender. Let cool to room temperature, then serve the quince slices with a scoop of Saffron Ice Cream and some of the delicious poaching liquid, which can be reduced to a thick syrup before serving.
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