Salted Saffron Tinted Coconut Milk Ice Cream
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Ingredients:
- 2 x 13.5 oz can coconut milk
- 2 Tbsp. olive oil
- 1/8 tsp. Spanish saffron powder
- 1/2 cup sugar
- 2 tsp. Maldon sea salt
Notes:
Adjust the salt and saffron to taste. The salt level will remain the same when made into ice cream, but the saffron can become stronger. Also, instead of using the saffron powder, you can choose to use about 20 saffron threads, hand crushed.
Directions:
In a large bowl, blend all ingredients thoroughly. The coconut milk will have a light yellow tint. Place in fridge for at least an hour to chill. Carefully pour mixture into an ice cream maker and freeze as directed (usually 20-30 minutes).
Yields:
6 servingsThanks to:
Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.