Coconut Saffron Ice Cream David Lebovitz Recipes

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COCONUT SAFFRON ICE CREAM (DAVID LEBOVITZ)



COCONUT SAFFRON ICE CREAM (DAVID LEBOVITZ) image

Categories     Dessert

Yield 1 Pint

Number Of Ingredients 4

2/3 cup (160 ml) heavy cream
1 cup (250 ml) coconut milk
2 ounces (60 gr) palm sugar, or 1/4 cup white or unrefined cane sugar
scant 1/2 teaspoon saffron threads

Steps:

  • 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.

MANGO-COCONUT-SAFFRON ICE CREAM (NO EGG)



Mango-Coconut-Saffron Ice Cream (No Egg) image

I love ice-cream but not the fuss of making a custard base. I combined 2 different recipes and added saffron to come up with a tropical, exotic, decadent delight! You can leave out the toasted coconut and/or saffron if you like, but why would you???!!! You can find canned mango pulp in East Indian markets. Fresh, sweet pureed mangoes would also work, I imagine. If you go that route, add about 1 tablespoon of fresh lime juice.

Provided by Loveblumes

Categories     Dessert

Time 35m

Yield 1 quart, 8-10 serving(s)

Number Of Ingredients 8

12 ounces heavy cream
1/2 cup sugar
3/4-1 cup mango pulp or 3/4-1 cup mango puree
1 (13 1/2 ounce) can coconut milk
2 tablespoons Malibu rum
2 teaspoons vanilla extract
3 -4 saffron threads (optional)
1/3 cup coconut, lightly toasted in a dry skillet or sauce pan (optional)

Steps:

  • In a small sauce pan, warm 1 cup heavy cream, do not boil. Add the saffron strands if using. The cream will take on a pretty yellow-orangeish color. Add the sugar and stir just until sugar is dissolved. In a medium bowl whisk all other ingredients together. Stir or whisk in the saffron infused cream. Cover and chill completely in refrigerator (all day or over night, preferably). Freeze in ice-cream maker and enjoy immediately or when firm. Tip: after it firms up, remove from freezer about 5 minutes before scooping so it is easier to scoop. Delicious!

Nutrition Facts : Calories 424.6, Fat 27, SaturatedFat 20.1, Cholesterol 61.2, Sodium 36.7, Carbohydrate 43.6, Fiber 0.9, Sugar 40.8, Protein 1.9

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