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Photography by Sun Ngo, Food Styling by Chantal Braganza.
A flavour profile as sophisticated today as it was in 2005.—The Chatelaine Test Kitchen and Michelle Lucas Larving
1 1⁄2 cups 3.25% milk
3/4 tsp saffron threads, finely crumbled
4 large egg yolks
3/4 cup granulated sugar
1 1⁄2 tsp fine orange zest
1 tsp vanilla
1 cup 35% cream
1/3 cup finely chopped bittersweet or semi-sweet chocolate
1/3 cup coarsely chopped raw pistachios
Combine milk with saffron in a medium saucepan set over medium-high. Cook, stirring occasionally, until mixture just comes to a gentle boil, about 3 to 4 min. Set aside.
Using an electric mixer on medium-high, beat egg yolks with sugar in a medium bowl until pale yellow and thickened, about 2 min. Gradually beat in hot saffron milk. Pour mixture back into saucepan, then return to stovetop over medium-low. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 5 to 7 min. Scrape mixture into a large bowl, then stir in zest and vanilla. Freeze mixture, stirring occasionally, until chilled, 20 to 25 min.
Using an electric mixer on medium-high, beat cream in a medium bowl just until soft peaks barely hold when beaters are lifted, 1 to 2 min. (Do not beat to stiff peaks.) Gently fold in chilled saffron mixture just until no streaks remain. Fold in chocolate and pistachios until just mixed.
Scrape mixture into a 9 × 5-in. metal pan, smoothing top. Freeze, stirring every hour for the first 3 hrs, until firm, about 6 hrs. Serve immediately or cover surface with parchment and then plastic wrap and store for up to 5 days.
This recipe is part of a collection of our best ice cream recipes from the Chatelaine archives. Get the full lineup of scoops!