I came across a recipe for saffron and cardamom panna cotta the other day and thought to myself, why make panna cotta when you can make ice cream? So, I played with the recipe a little bit and ended up feeling quite smug when I tasted the results. Imagine the best rice pudding you’ve had at an Indian restaurant, minus the rice, and cold. It was perfect for these 90 degree days we’ve been having, and also a great follow up to curry.


Saffron and Cardamom Ice Cream

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 cardamom pods
1/8 teaspoon crushed saffron threads
5 egg yokes
1/2 cup pistachios, chopped
1 cinnamon stick

1. Heat 1 cup heavy cream, milk, and sugar until steaming.

2. Add saffron and cardamom. Cover and let steep 25 minutes.

3. Reheat. Remove cardamom with a slotted spoon.

4. Put the remaining 1 cup of cream in a medium bowl and set it in an ice bath.

5. In another medium bowl, whisk together the egg yolks. Slowly add hot cream mixture to egg yolks, whisking continuously. Scrape mixture back into saucepan and return to heat.

6. Heat custard stirring constantly, until custard thickens and coats back of spoon. If you have a candy thermometer, this should be between 170 and 175 degrees.

7. Immediately pour custard into cream. Whisk continually, until mixture cools. Refrigerate until well chilled.

8. Churn in your ice cream maker.

9. Pistachios can be added in the last couple of minutes of churning, or you can add them as a topping. Garnish with grated cinnamon and enjoy.

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