Saffron Vanilla Bean Ice Cream Recipe | Alex and Felix Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla extract

Vanilla extract is easier to find and less expensive than whole beans.

Heat heavy cream and milk in a saucepan over medium heat until steaming, but not boiling.

Add saffron threads and let steep for 15 minutes.

Whisk egg yolks and sugar in a bowl until pale and thick.

Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Strain the mixture through a fine-mesh sieve into a bowl to remove saffron threads and any cooked egg bits.

Stir in the seeds from the vanilla bean and a pinch of salt.

Chill the mixture in the refrigerator for at least 2 hours or until completely cold.

Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the ice cream to a container and freeze for at least 4 hours until firm.

Serve scoops of ice cream garnished with additional saffron if desired.

Cooking Techniques

Spice Level:

Allergens