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I´ve been eager to make this ice cream for a while now and will be great addition to this this winter season. You will find that the taste of saffron and honey makes it the perfect winter ice cream/parfait. It melts in your mouth and offers a rich and creamy taste. In short, one of the best ice creams I’ve ever made. I use whole eggs and not only the egg yolks when making this particular ice cream. It´s one of the things I realized when I once accidentally used whole eggs. The ice cream turned out to be better in texture and taste then when only using the egg yolks. So I kept on making this ice cream the ”wrong way”. It somehow works very well with the saffron and honey and turns out outstanding.
Delicious Saffron Honey Parfait
2015-01-10 13:07:00
Serves 4
Prep Time
20 min
Ingredients
- 3,5 tbsp White Granulated Sugar
- 1 and 1/4 cup Heavy Whipping Cream (300 ml, 3 dl)
- 7 tbsp Runny Honey
- 8 grains Saffron (25 g)
- 3 Eggs
Instructions
- In a sauce pan heat honey and minced saffron under low heat.
- Put a side and let cool.
- In a medium sized bowl whip the cream with a electrical handmixer until it forms stiff peaks.
- In a large separate bowl whisk the eggs and sugar puffy with the electrical handmixer.
- Pour down the honey and saffron sauce into the bowl with eggs and stir until combined.
- Fold the whipped cream into the egg mixture. Gently stir until completely combined.
- Pour into a freezer-safe container with airtight lid or seal with plastic.
- Freeze until solid, at least 4-6 hours.
Notes
- Serve with cloudberry yam.
Easy Tasty Recipe http://www.easytastyrecipe.com/
