Saffron Ice Cream With Rose Water Syrup

Recipe by Shannon Cooks
READY IN: 1hr 10mins




  • Bring the milk and heavy cream to a boil.
  • Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
  • The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
  • Gradually add the saffron infusion, beating well after each addition.
  • On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
  • Cook until the mixture coats the spoon.
  • Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
  • 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.
  • To make syrup:
  • Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
  • Increase heat to medium-high.
  • Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
  • Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.