Saffron Ice Cream With Rose Water Syrup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 1/2 cups whole milk
• 3/4 cup heavy cream
• 20 saffron strands
• 5 egg yolks
• 2/3 cup sugar
• 1 1/2 cups water
• 1/2 cup sugar
• 1 cinnamon stick, broken in half
• 1 teaspoon rose water

Recipe

• 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 .
• 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.