Saffron And Almond Ice Cream Dessert Recipes

ALMOND DELIGHT ICE CREAM

Steps:

• Beat sugar into the eggs in small amounts, assuring each addition dissolves completely before introducing the next.
• Whisk cream, milk, vanilla extract, and almond extract into the egg mixture; fold almonds into mixture.
• Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions.

FROZEN ALMOND-CREAM DESSERTS

Steps:

• In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm. , Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.

ALMOND ICE CREAM

Steps:

• In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
• In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

SAFFRON AND ALMOND MILK

Steps:

• Bring milk to a boil in a medium saucepan over high heat. Reduce heat to low and add almonds, saffron, cardamom, and honey. Simmer, stirring, until all the ingredients are well combined, about 5 minutes. Serve hot, garnished with saffron.

CHOCOLATE CUSTARD TARTLETS IN ALMOND COOKIE CRUST WITH SAFFRON ICE CREAM

Steps:

• Combine cream and saffron in custard cup. Place in microwave oven and heat on high until cream is hot, about 30 seconds. Remove cup from microwave and let mixture steep at room temperature 1 hour. Place ice cream in medium bowl; add saffron mixture and stir with rubber spatula until well blended. Spoon ice cream into container; cover and freeze until firm, at least 6 hours and up to 3 days.
• Bring milk to simmer in heavy medium saucepan. Remove from heat; add chocolate and stir until melted and smooth. Cool 5 minutes.
• Whisk sugar and cornstarch in medium bowl to blend. Add yolks; whisk until blended (mixture will be thick). Gradually whisk warm chocolate mixture into yolk mixture until smooth. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and starts to bubble, about 5 minutes. Remove from heat (mixture may look grainy; whisk vigorously until smooth). Whisk in butter and vanilla. Transfer pastry cream to bowl. Let cool at room temperature until lukewarm, stirring occasionally, about 20 minutes. Cover with plastic wrap and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
• Combine flour, almonds, sugar, and baking powder in processor; blend until almonds are very finely ground. Add butter; cut in using on/off turns until small crumbs form. Whisk cream and yolk in small bowl to blend; add to processor and blend just until moist clumps form. Gather dough together; divide dough into 6 equal pieces. Form each piece into ball. Press 1 dough ball evenly onto bottom and up sides of each of six 4 1/2-inch-diameter tartlet pans with removable bottoms. Trim any excess dough. Pierce crusts all over with fork. Cover and chill overnight.
• Preheat oven to 350°F. Bake crusts until golden and cooked through, about 25 minutes. Cool completely in pans on rack. (Can be prepared 8 hours ahead. Cover and store at room temperature.)
• Divide pastry cream among crusts (about scant 1/3 cup for each); spread evenly. Remove tartlet pan sides. Place 1 tartlet on each of 6 plates. Top with scoop of saffron ice cream. Garnish with mint sprigs and serve.

ALMOND SAFFRON CAKE

Steps:

• Heat oven to 350 degrees. Lightly butter or spray two 8-inch round cake pans. In a small saucepan over medium heat, warm milk and add the saffron and zest. Bring to a low simmer, and remove from heat; set aside. Sift together flour, baking powder, baking soda and salt in a large bowl; set aside.
• Using an electric mixer at medium speed, beat together 1 cup butter and almond paste until creamy, about 3 minutes. Gradually add 1 cup confectioners' sugar, and beat until fluffy, scraping down the sides. Add eggs one at a time, beating until blended after each addition. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture. Add saffron mixture, beating just until blended.
• Pour batter into prepared cake pans, and smooth tops. Bake until tester inserted in center comes out clean, 30 to 40 minutes. Cool 5 minutes, and remove from pans. Serve warm, dusted with confectioners' sugar, or drizzled with orange juice mixed with 2 to 3 tablespoons confectioners' sugar.

SAFFRON AND ALMOND ICE CREAM DESSERT

Steps:

• 1. In a small bowl, soak the saffron threads in the cream (or milk) about 30 minutes. Meanwhile, in a small nonstick skillet, dry-roasts the sliced almonds, stirring, over medium heat until golden, about 1 minute. Let cool and reserve for garnish.2. In a spice or coffee grinder, grind together the blanched almonds, pistachios, and ground cardamom seeds to make as fine as possible. (Or grind each separately, then mix together well.) Place rounded scoops of vanilla ice cream on a platter, top with the ground nut and seed mixture, and drizzle with the saffron milk. Scatter the dry-roasted almonds on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.