Vanilla ice cream with cardamom and saffron is probably the best tasting vanilla ice cream I have ever made! I have made this with a custard base and without. Both are good but for more flavour and colour I suggest the custard base; the other one does taste delicious, and if you are short on time it works out great!
I will share both methods with you, and you can try one or both and see for yourself which you prefer!
For the custard base:
- 3 egg yolks
- 3/4 cup sugar
- 1 and 3/4 cup 35% whipping cream
- 3/4 cup milk
- splash of vanilla*
- pinch of saffron
- small dash of salt ( I use himalayan pink salt)
- 5 whole cardamom pods
You will need a ice cream maker for this recipe, make sure that your bowl is frozen for 24 hours.
In a stainless steal bowl or any heat proof bowl, combine ingredients. Over a pot of boiling water place your fitted bowl over, or if you have a double boiler this works too. Whisk the mixture constantly so that eggs don’t curdle. Heat cream/egg mixture until hot but not boiling. You want to make sure the eggs reach a safe temperature, should reach 160 degrees F.
Once it reaches that temperature, remove from heat and allow to cool for 20 minutes on the counter top. Cover and refrigerate for up to four hours.
Place mixture in a frozen ice cream bowl, churn for 20- 25 minutes. Freeze for one hour before serving. Keeps fresh for up to a week.
For cream base:
- 3/4 cup sugar
- 1 and 3/4 cup 35% whipping cream
- 3/4 cup milk
- splash of vanilla*
- pinch of saffron
- small dash of salt ( I use himalayan pink salt)
- 5 whole cardamom pods
Combine all ingredients and refrigerate for four hours. Place mixture into your frozen bowl, and churn for 20-25 minutes.
Freeze for one hour before serving, keeps fresh for up to a week.
- I use a alcohol free-vanilla extract, when I am out of that, I scrape out the paste from a vanilla bean; both work good, so you can use either.