ice cream results
Jul. 26th, 2004 11:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
geekchickNot bad. Not as stunningly wonderful as I'd hoped, but definitely not bad for a first attempt and some guesstimation. There's something slightly off-balance in it, perhaps next time an adjustment to the saffron amount. Or maybe next time I'll just make vanilla/rosewater instead. =)
I went with the basic ice cream base recipe that came with my ice cream maker:
1 cup milk
1/2 cup sugar
2 eggs
2 cups heavy cream
Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to sugar mixture, continuing to whisk. Pour mixture back into the pan and heat slowly until thickened, stirring constantly (do not boil). When thickened, remove the mixture from the heat and let it cool to room temperature.
While I was heating the mixture, I added somewhere between an eighth- and a quarter-teaspoon of saffron powder to it (using the eyeball method). Once the mixture had cooled sufficiently, I added two tablespoons of rosewater, then the two cups of heavy cream, stirred, and then froze it.
I went with the basic ice cream base recipe that came with my ice cream maker:
1 cup milk
1/2 cup sugar
2 eggs
2 cups heavy cream
Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to sugar mixture, continuing to whisk. Pour mixture back into the pan and heat slowly until thickened, stirring constantly (do not boil). When thickened, remove the mixture from the heat and let it cool to room temperature.
While I was heating the mixture, I added somewhere between an eighth- and a quarter-teaspoon of saffron powder to it (using the eyeball method). Once the mixture had cooled sufficiently, I added two tablespoons of rosewater, then the two cups of heavy cream, stirred, and then froze it.
