It’s ice cream season!
Okay, like any self-respecting person, I realize that it’s always ice cream season. However, I qualify the above statement by saying that it’s now officially ice cream season in my house, meaning that I’ve moved my Dutch oven from its trusty spot on the low shelf in my pantry and replaced it with my ice cream maker. Now that I’ve made my first batch, the party won’t stop until it’s once again Dutch oven season.
The good thing about making my own ice cream is that I can make it awesome and still make it dairy free. Say what???? Since these intolerances are new, it’ll be a lot of experimentation to figure what I can get away with that isn’t too coconutt-y, too icy, too un-real-ice-cream-like. Today’s first go was a success. More to follow.
The trick to the non-dairy was a combo of coconut milk, coconut cream and cashew milk. I’m pretty sure that this will be my base moving forward, at least in flavors that don’t require highlighting any “cream” taste since, as you can see, there is none. Today’s flavor was just that- a lovely, aromatic nod to the Middle East: Saffron Rose Pistachio.
The pistachio was the only thing in this that wasn’t really weird to me. Before today, saffron belonged in paella. As for the rose water, I’ve never been a fan of “floral” tasting things: lavender, elderflower, rose water. However, this works and blends nicely with the saffron. I was skeptical after the first bite, but once I went back for a second bowl, I knew I was kidding myself if I thought this was bad.
Inspired by a very cool Persian food website Turmeric’s Saffron, here’s my kick off for summer.
- 2 cups coconut milk (light can be used, but for creamier ice cream, use full fat)
- 1 TB plus 1 tsp cornstarch
- 3 TB coconut cream
- 1/8 tsp sea salt
- 1- 1/4 cup cashew milk
- ½ cup sugar
- ½ tsp vanilla
- 3 TB honey
- ¼ tsp saffron
- ½ TB rose water
- ½ cup roasted pistachios
- Mix the cornstarch with about 2 TB of the cashew milk to create a slurry. Set aside.
- Beat the coconut cream and salt in a medium bowl until smooth and set aside.
- Add about 1 TB of hot water to the saffron and set aside to steep.
- Combine the remaining milks, sugar and honey in a 4 qt. saucepan. Bring to a rolling boil, and boil for 4 minutes. Remove from heat and gradually whisk in cornstarch slurry.
- Return the mixture to a boil and cook about 1 minute until slightly thickened. Remove from heat and add vanilla, saffron concoction and rose water. Whisk the milk mixture into the coconut cream mixture. Refrigerate overnight or until completely cool.
- When you’re ready to churn the ice cream, freeze according to the manufacturer’s instructions. Add the pistachios during the last minute or so of churning, or fold them by hand when it has finished. Transfer the ice cream to a freezer-safe container and freeze.
As Tomato aptly said, “This is grown-up ice cream.”
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