Ice Cream With Saffron Oil And Sesame Wafer Recipes

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ICE CREAM WITH SAFFRON OIL AND SESAME WAFER



Ice Cream With Saffron Oil And Sesame Wafer image

Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.

Provided by Alison Carroll

Categories     Bon Appétit     Ice Cream     Cookies     Frozen Dessert     Dessert     Saffron     Honey     Sesame

Yield 8 servings

Number Of Ingredients 11

Sesame Wafer
2 tablespoons unsalted butter
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon kosher salt
3 tablespoons all-purpose flour
1/3 cup black and/or white sesame seeds
Assembly
1 big pinch of saffron threads
1/4 cup olive oil
2 pints vanilla ice cream

Steps:

  • Sesame Wafer
  • Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
  • Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9-11 minutes. Let cool on baking sheet.
  • Do Ahead
  • Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
  • Assembly
  • Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10-12 minutes. Stir in oil.
  • Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.

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  • Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
  • Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than ¼" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet.
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