Easy, No-cook Saf­frono­r­ange Ice Cream

MAKES ABOUT 1 QUART; Photo pg. 29

SAVEUR - - Contents -

Ac­tive: 5 min. • To­tal: 5 hr. 35 min.

There’s no faster route to home­made ice cream than a no-cook base like this one. The ab­sence of egg yolks lets the milk and cream shine and makes for a light, fluffy ice cream. Vanilla ex­tract is es­chewed for an­other in­fu­sion: cock­tail bit­ters. Both in­volve po­tent aro­mat­ics steeped in al­co­hol and can lend back­ground fla­vor to a sim­ple base. Here, saf­fron and orange bit­ters join forces for an am­brosial, can’tput-your-fin­ger-on-it de­li­cious­ness. 1 In a large bowl, add the heavy cream, milk, sugar, bit­ters, and salt. Whisk un­til the sugar dis­solves com­pletely.

2 In the bowl of an ice cream maker, churn the mix­ture ac­cord­ing to the man­u­fac­turer’s di­rec­tions un­til it’s firm and bil­lowy, and a spoon dragged across the top leaves a last­ing im­pres­sion, about 30 min­utes. Trans­fer to an air­tight con­tainer and freeze un­til hard­ened, at least 4–5 hours.

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