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Saffron, Pistachio and Chocolate Chunk Ice Cream

1

  • Prep Time25 min
  • Total Time6 h 45 min
  • Makes6 servings
A scoop of saffron pistachio and chocolate chunk ice cream

Photography by Sun Ngo, Food Styling by Chantal Braganza.

A flavour profile as sophisticated today as it was in 2005.—The Chatelaine Test Kitchen and Michelle Lucas Larving

Ingredients

  • 1 1⁄2 cups 3.25% milk

  • 3/4 tsp saffron threads, finely crumbled

  • 4 large egg yolks

  • 3/4 cup granulated sugar

  • 1 1⁄2 tsp fine orange zest

  • 1 tsp vanilla

  • 1 cup 35% cream

  • 1/3 cup finely chopped bittersweet or semi-sweet chocolate

  • 1/3 cup coarsely chopped raw pistachios

Instructions

  • Combine milk with saffron in a medium saucepan set over medium-high. Cook, stirring occasionally, until mixture just comes to a gentle boil, about 3 to 4 min. Set aside.

  • Using an electric mixer on medium-high, beat egg yolks with sugar in a medium bowl until pale yellow and thickened, about 2 min. Gradually beat in hot saffron milk. Pour mixture back into saucepan, then return to stovetop over medium-low. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 5 to 7 min. Scrape mixture into a large bowl, then stir in zest and vanilla. Freeze mixture, stirring occasionally, until chilled, 20 to 25 min.

  • Using an electric mixer on medium-high, beat cream in a medium bowl just until soft peaks barely hold when beaters are lifted, 1 to 2 min. (Do not beat to stiff peaks.) Gently fold in chilled saffron mixture just until no streaks remain. Fold in chocolate and pistachios until just mixed.

  • Scrape mixture into a 9 × 5-in. metal pan, smoothing top. Freeze, stirring every hour for the first 3 hrs, until firm, about 6 hrs. Serve immediately or cover surface with parchment and then plastic wrap and store for up to 5 days.

This recipe is part of a collection of our best ice cream recipes from the Chatelaine archives. Get the full lineup of scoops!

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