Saffron Coconut Ice Cream

Wow - I TOTALLY forgot about this one!  So here we are in November, posting about ice cream made in hot humid August.  Bored with the typical ice cream flavors I had recently experimented with, I wanted to continue trying NEW AND EXCITING things!  

Well, thanks for David Lebovitz for introducing me to palm sugar! I had never heard of it before.  It really adds an amazing flavor to this ice cream, it goes well with the coconut and the exotic saffron.

Thailand and Spain!  I.Love.

Saffron threads

Halfway through the ice cream tasting, my friends and I decided to play, "guess the flavor".  Nice work guys, you were spot on!

Saffron Coconut Ice Cream, borrowed from David Lebovitz who borrowed it from Delicious Days

Makes about 1 pint

• 2/3 cup heavy cream
• 1 cup coconut milk (I used whole-fat.  I'm not sure how light would turn out)
• 1/4 cup palm sugar
• 1/2 tsp. saffron threads

In a medium-sized saucepan, bring all the ingredients to a boil.  One boiled, reduce the heat and simmer the mixture for about 10 minutes, stirring occasionally.  

Remove from the heat, and chill the mixture thoroughly.  Once chilled, freeze the mixture in your ice cream maker.  Make sure to scrape all the saffron threads into the ice cream, as it might get stuck on the churning thing.  

For whatever reason, this ice cream was really rock hard (unlike other ice creams I made).  You might want to pull it out of the freezer 5-10 minutes before serving so it doesn't fly out of the container while you are trying to scoop it out.

This ice cream was a huge hit with all my friends.  I LOVED the coconut milk in this, instead of my regular whole milk.