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Saffron Vanilla Bean Ice Cream

Community Member
January 07, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Saffron Vanilla Bean Ice Cream

Ingredients

for 5 servings

  • 3 cups half & half (720 mL)
  • 1 cup heavy cream (240 mL)
  • 8 egg yolks
  • 9 oz sugar (270 g)
  • 1 Madagascar bourbon vanilla bean
  • ¼ teaspoon saffron

Nutrition Info

  • Calories 1126
  • Fat 57g
  • Carbs 56g
  • Fiber 0g
  • Sugar 57g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. Mix the half and half, heavy cream, vanilla bean, and saffron strands in a pot. Keep it over medium flame and bring it to simmer.
  2. Let the cream heat up. Meanwhile, add yolks in a bowl and whisk it together. When blended properly, add the sugar whisk again until it turns into a pale yellow color.
  3. Next, remove the mixture of cream from the stove at 170 degrees Celsius, Now start adding the cream mixture to the egg yolks little by little and keep on whisking. Pour the hot cream till one-third of the quantity is added, and the eggs become warm. This process of gradually raising the temperature of eggs is called hardening.
  4. Strain the mixture through a strainer to eliminate any vanilla pods and lumps, and the mixture becomes smooth and silky.
  5. Keep the mixture in the refrigerator and let it cool down to a temperature of 35-40 degrees. It will take around 90 minutes.
  6. After cooling, process the mixture in an ice-cream maker. Ensure that the ice-cream maker is on at the time when you pour in the blend.

Ingredients

for 5 servings

  • 3 cups half & half (720 mL)
  • 1 cup heavy cream (240 mL)
  • 8 egg yolks
  • 9 oz sugar (270 g)
  • 1 Madagascar bourbon vanilla bean
  • ¼ teaspoon saffron

Nutrition Info

  • Calories 1126
  • Fat 57g
  • Carbs 56g
  • Fiber 0g
  • Sugar 57g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. Mix the half and half, heavy cream, vanilla bean, and saffron strands in a pot. Keep it over medium flame and bring it to simmer.
  2. Let the cream heat up. Meanwhile, add yolks in a bowl and whisk it together. When blended properly, add the sugar whisk again until it turns into a pale yellow color.
  3. Next, remove the mixture of cream from the stove at 170 degrees Celsius, Now start adding the cream mixture to the egg yolks little by little and keep on whisking. Pour the hot cream till one-third of the quantity is added, and the eggs become warm. This process of gradually raising the temperature of eggs is called hardening.
  4. Strain the mixture through a strainer to eliminate any vanilla pods and lumps, and the mixture becomes smooth and silky.
  5. Keep the mixture in the refrigerator and let it cool down to a temperature of 35-40 degrees. It will take around 90 minutes.
  6. After cooling, process the mixture in an ice-cream maker. Ensure that the ice-cream maker is on at the time when you pour in the blend.

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