Easy, No-cook Saffronorange Ice Cream
MAKES ABOUT 1 QUART; Photo pg. 29
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.