Coconut Ice Cream with Saffron

After the chicken satay, I had some coconut milk left and I wasn't sure what to do with it. I took to Twitter, which is rapidly becoming one of my greatest sources of recipe inspiration. I had recently been thinking that is had been a long time since I broke out my ice cream maker and then several people shouted out ice cream ideas. It took approximately two seconds to find a recipe using ingredients I had on hand. This is one of the simplest ice cream bases I have ever made. I always get a little nervous while cooking with saffron that the brilliant gold hue won't come through so I used exactly a half teaspoon. However, I think the scant half teaspoon recommended in the original recipe is fine. Despite the lack of eggs, this is one of the creamiest and richest ice creams I have ever had and this is a recipe that lets the mellow flavor of saffron shine through. Plus, look at the color. This ice cream could be described as sunshine in a bowl just for how pretty it is. In order to enhance the coconut flavor, I added some toasted flaked coconut to my serving. I normally like my sweets on the less sweet side, but next time I would use maybe a tablespoon more of sugar to offset the savory saffron.

This weekend has been delicious so far and it's about to get more delicious with a cooking demonstration with the hottie Curtis Stone. I promise to take as many pics as possible while trying to not look like a stalker.



Coconut Ice Cream with Saffron
(From David Lebovitz who adapted from delicious days)



2/3 cup heavy cream
1 cup coconut milk
1/4 cup white sugar
scant 1/2 teaspoon saffron threads

In a medium-sized saucepan, bring all the ingredients to a boil.

Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.

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.

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