California Farm Saffron Ice Cream Sandwich
My saffron is blossoming, time to make saffron, rosewater and pistachio ice cream between two freshly baked wafers, everything home grown and freshly made. Saffron is expensive, but homegrown is free with a $1 bulb, makes three saffron threads. Also makes six more bulbs every year.
Nine whole red saffron threads make one cup of saffron tea.
#Newyear2025 “ replace store bought foods with homemade organics”
California Farm Saffron Ice Cream Sandwich
My saffron is blossoming, time to make saffron, rosewater and pistachio ice cream between two freshly baked wafers, everything home grown and freshly made. Saffron is expensive, but homegrown is free with a $1 bulb, makes three saffron threads. Also makes six more bulbs every year.
Nine whole red saffron threads make one cup of saffron tea.
#Newyear2025 “ replace store bought foods with homemade organics”
Open in Cookpad AppSteps
- 1
Mortar and pestle the whole red saffron threads, fresh or dried, with the seasalt. Bloom the saffron 5 minutes in 8 Tbs hot water, 200F degrees.
- 2
Peel and crush the pistachios with mortar and pestle, or use chopped cashews.
- 3
Make the ice cream mix in the food processor, with sweetened condensed milk, heavy cream, overripe bananas, saffron, rosewater, vanilla, pistachios, tapioca starch.
- 4
If you dont have fresh saffron threads, you can buy dried saffron threads.
- 5
Bake the ice cream wafers: beat soft butter with sugar, mix egg, cake flour, heavy cream, white wine, lime juice, zest, schnapps, salt, make the wafer dough, chill 1/2 hour. Put 4 Tbs dough per oil sprayed wafer iron, bake 1 minute each side. Make 32 small wafers, store airtight in ziplock bags. Freeze.
- 6
Fill scoop of ice cream. Press scoop of ice cream flat between two wafers, serve.
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