Saffron Ice Cream With Rose Water Syrup

A creamy and exotic ice cream that is inspired by the flavors of traditional Indian sweets.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups  whole milk
• 3⁄4 cup heavy cream
• 20  saffron strands
• 5  egg yolks
• 2⁄3 cup sugar

• Rosewater Syrup

• 1 1⁄2 cups water
• 1⁄2 cup sugar
• 1  cinnamon stick, broken in half
• 1  teaspoon rose water

Directions

1. Bring the milk and heavy cream to a boil.
2. Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
3. The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
4. Gradually add the saffron infusion, beating well after each addition.
5. On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
6. Cook until the mixture coats the spoon.
7. Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
8. Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
9. To make syrup:
10. Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
11. Increase heat to medium-high.
12. Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
13. Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.