Trio Of Ice Creams
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Sugar2 tbsps
Honey1 cup
Water1 cup
Whole Almonds (toasted)1 tsp
Orange Peel (grated)1 tsp
Saffron Threads (scant)4 cups
Whipping Cream2 cups
Whole Milk10 large
Egg Yolk2 tbsps
Brown Sugar (packed)Directions:
1
For nougat flavor: Butter baking sheet
2
Stir first 3 ingredients in heavy small saucepan over low heat until sugar dissolves
3
Increase heat; boil without stirring until syrup turns amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes
4
Remove from heat; stir in nuts and peel
5
Immediately pour onto prepared sheet
6
Cool completely
7
Chop nougat
8
Butter baking sheet
9
Stir first 3 ingredients in heavy small saucepan over low heat until sugar dissolves
10
Increase heat; boil without stirring until syrup turns amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes
11
Remove from heat; stir in nuts and peel
12
Immediately pour onto prepared sheet
13
Cool completely
14
Chop nougat
15
For honey-saffron flavor: Simmer 3 tablespoons water and saffron in small saucepan until reduced by half, about 1 minute
16
Stir in honey
17
Set aside
18
Simmer 3 tablespoons water and saffron in small saucepan until reduced by half, about 1 minute
19
Stir in honey
20
Set aside
21
For lavender flavor: Simmer 1/4 cup water and lavender in small saucepan until reduced by half, 1 minute
22
Add sugar; stir to dissolve
23
Simmer 2 minutes to thicken syrup slightly
24
Stir in honey
25
Set aside
26
Simmer 1/4 cup water and lavender in small saucepan until reduced by half, 1 minute
27
Add sugar; stir to dissolve
28
Simmer 2 minutes to thicken syrup slightly
29
Stir in honey
30
Set aside
31
For ice cream base: Bring cream and milk to simmer in heavy large saucepan
32
Whisk yolks to blend in large bowl
33
Gradually whisk hot cream mixture into yolks
34
Return mixture to same saucepan
35
Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil)
36
Divide custard among 3 bowls (about 2 cups custard in each bowl)
37
Stir nougat, brown sugar and pinch of salt into 1 bowl of hot custard
38
Whisk honey-saffron mixture into custard in second bowl
39
Whisk lavender mixture into custard in third bowl
40
Cool mixtures completely, stirring occasionally (nougat will dissolve)
41
Chill nougat and honey-saffron custards until cold
42
Chill lavender custard at least 4 hours or overnight
43
Strain; discard lavender in strainer
44
Process ice cream custards separately in ice cream maker according to manufacturer's instructions
45
Freeze in covered containers
46
(Can be made 1 week ahead
47
) Bring cream and milk to simmer in heavy large saucepan
48
Whisk yolks to blend in large bowl
49
Gradually whisk hot cream mixture into yolks
50
Return mixture to same saucepan
51
Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil)
52
Divide custard among 3 bowls (about 2 cups custard in each bowl)
53
Stir nougat, brown sugar and pinch of salt into 1 bowl of hot custard
54
Whisk honey-saffron mixture into custard in second bowl
55
Whisk lavender mixture into custard in third bowl
56
Cool mixtures completely, stirring occasionally (nougat will dissolve)
57
Chill nougat and honey-saffron custards until cold
58
Chill lavender custard at least 4 hours or overnight
59
Strain; discard lavender in strainer
60
Process ice cream custards separately in ice cream maker according to manufacturer's instructions
61
Freeze in covered containers
62
(Can be made 1 week ahead)