Saffron Cardamom Ice Cream recipe: 59 Photos
Cardamom Saffron Ice Cream
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FAQ
With only a handful of ingredients, this dessert is not only easy to make, but it is also a healthier alternative to traditional ice cream. To make this recipe, you will need frozen bananas cut into chunks, coconut cream, rose water, saffron ground into powder, and crushed or slivered pistachios.
It's perfectly soft and smooth and incredibly creamy, and the taste is distinctly saffron — which in itself has an elusive description. To me, its taste is a cross between something like warm honey, grass and the sea.
Simply put, stabilizers help keep commercial ice cream creamy-tasting under variable temperature conditions. If you're making ice cream at home, there are a few things you can do to encourage a creamy texture without stabilizers. First, make sure your ice cream mixture is cold before adding it to the ice cream machine.
A mix that contains yolks must be cooked to disperse the proteins and emulsifiers (and kill any bacteria in the raw yolks), and the resulting thickened, custard-like mix makes an ice cream with a characteristic cooked, eggy flavor.
Since such a small part of the flower is used, it takes 75,000 saffron flowers to make one pound of saffron spice. The small amount of saffron spice per plant, along with the fact that harvesting must be done manually, leads to saffron's being majorly expensive.
Vegan Coconut Cardamom Ice Cream Recipe photo images
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Cardamom and Saffron Ice Cream - Tartelette
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
