Best 2 Coconut Saffron Ice Cream David Lebovitz Recipes
In the realm of delectable desserts, few can resist the allure of a smooth and creamy coconut saffron ice cream, a culinary masterpiece that tantalizes the taste buds with its tropical charm and exotic aroma. David Lebovitz, renowned for his culinary expertise, has crafted a delightful recipe that elevates this classic dessert to new heights of flavor and texture. With a perfect balance of sweetness, richness, and a hint of exotic spices, this ice cream promises an unforgettable taste experience that will leave you craving for more. Embark on a culinary journey as we delve into the intricacies of this recipe, ensuring that you can recreate this exquisite treat in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT SAFFRON ICE CREAM (DAVID LEBOVITZ)
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)
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
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
Tips for Making Coconut Saffron Ice Cream:
- Use fresh coconut milk. It has a richer flavor than canned coconut milk.
- Toast the coconut flakes before using them. This will bring out their flavor and make them more fragrant.
- Use a good quality saffron. Saffron is a delicate spice, so it's important to use a good quality one. Look for saffron that is a deep red color and has a strong aroma.
- Don't overcook the custard. The custard should be thick and creamy, but it should not be curdled.
- Chill the custard thoroughly before churning it. This will help the ice cream to set properly.
- Churn the ice cream according to your ice cream maker's instructions.
- Transfer the ice cream to a freezer-safe container and freeze it for at least 4 hours before serving.
Conclusion:
Coconut saffron ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized to your liking. Try adding different fruits, nuts, or spices to create your own unique flavor.
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