Quick Coconut Ice Cream with Saffron
About 1 pint (1/2L)
Adapted from Delicious Days by Nicole StichIf using palm sugar, crumble or grate it as best you can before using, to help it melt. This ice cream is really outstanding and if you’re wary of the saffron, don’t be. It adds an elusive flavor to this custard, which pairs especially well with the tropical taste of coconut milk.
2/3 cup (160ml) heavy cream
1 cup (250ml) coconut milk
2 ounces (60g) palm sugar, or 1/4 cup white or unrefined cane sugar
scant 1/2 teaspoon saffron threads
1. In a medium-sized saucepan, bring all the ingredients to a boil.
2. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
3. Once chilled, freeze in your ice cream maker according to the manufacturer’s directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.