Best 2 Ice Cream With Saffron Oil And Sesame Wafer Recipes
Embark on a culinary journey of exotic flavors with our unique Ice Cream with Saffron Oil and Sesame Wafer. This extraordinary dessert combines the richness of saffron oil with the nutty aroma of sesame wafers, creating a symphony of textures and tastes that will tantalize your palate.
Our recipe collection offers three distinct experiences: a classic ice cream base infused with saffron oil, a delightful vegan alternative made with coconut cream, and a gluten-free version that caters to dietary restrictions. Each variation promises a burst of flavor that will leave you craving more.
For those who love traditional indulgences, our classic ice cream recipe combines saffron oil with cream, sugar, and eggs to create a velvety smooth texture. The infusion of saffron oil adds a subtle floral note that elevates the richness of the ice cream.
For those seeking a plant-based option, our vegan recipe swaps out the cream and eggs for coconut cream, resulting in a dairy-free and cholesterol-free treat. The coconut cream lends a creamy texture while allowing the saffron oil's flavor to shine through.
Lastly, our gluten-free recipe caters to those with celiac disease or gluten sensitivity. We replace the traditional wheat-based wafers with gluten-free alternatives, ensuring that everyone can indulge in this delectable dessert.
Whether you prefer a classic indulgence, a vegan delight, or a gluten-free alternative, our Ice Cream with Saffron Oil and Sesame Wafer has something for everyone. Embark on this culinary adventure and experience the harmonious blend of flavors that will leave you enchanted.
ICE CREAM WITH SAFFRON OIL AND SESAME WAFER
Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.
Provided by Alison Carroll
Categories Bon Appétit Ice Cream Cookies Frozen Dessert Dessert Saffron Honey Sesame
Yield 8 servings
Number Of Ingredients 11
Steps:
- Sesame Wafer
- Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
- Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9-11 minutes. Let cool on baking sheet.
- Do Ahead
- Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
- Assembly
- Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10-12 minutes. Stir in oil.
- Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.
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.
Tips:
- For the best flavor, use high-quality ice cream. Look for ice cream that is made with fresh, natural ingredients and has a smooth, creamy texture.
- If you don't have saffron oil, you can make your own by infusing olive oil with saffron threads. To do this, heat the olive oil in a small saucepan over low heat. Add the saffron threads and stir to combine. Remove from heat and let steep for at least 30 minutes.
- To make the sesame wafers, you can use a food processor or a rolling pin. If you are using a food processor, pulse the ingredients until they are well combined and form a dough. If you are using a rolling pin, roll out the dough on a lightly floured surface until it is very thin.
- When baking the sesame wafers, keep an eye on them so that they don't burn. They should be golden brown around the edges.
- To assemble the ice cream sandwiches, place a scoop of ice cream between two sesame wafers. Press down gently to adhere the wafers to the ice cream.
Conclusion:
This recipe for ice cream with saffron oil and sesame wafers is a delicious and unique dessert that is perfect for any occasion. The saffron oil adds a subtle floral flavor to the ice cream, while the sesame wafers add a crunchy and nutty texture. This dessert is sure to impress your guests and is a great way to enjoy the flavors of the Middle East.
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