Ice Cream With Saffron Oil And Sesame Wafer Food

ICE CREAM WITH SAFFRON OIL AND SESAME WAFER

Steps:

• Sesame Wafer
• Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
• Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9-11 minutes. Let cool on baking sheet.
• Do Ahead
• Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
• Assembly
• Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10-12 minutes. Stir in oil.
• Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.

SESAME ICE CREAM

Steps:

• Toast the seeds in a dry pan until they start to pop.
• Gring coarsely in a pestle and mortar.
• Put seeds in a pan with the milk, cream and half the sugar. Bring to the boil and remove from the heat.
• Whisk the egg yolks with the remaining sugar until fluffy and add to the milk.
• Cook over a low heat for 5 mins until thickened to a custard consistency.
• Leave to cool and freeze in an ice cream machine or whish well to get lots of air in, pour into a plastic tub and place in the freezer stirring occasionally until frozen.

SAFFRON ICE CREAM WITH ROSE WATER SYRUP

Steps:

• Bring the milk and heavy cream to a boil.
• Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
• The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
• Gradually add the saffron infusion, beating well after each addition.
• On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
• Cook until the mixture coats the spoon.
• Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
• Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
• To make syrup:.
• Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
• Increase heat to medium-high.
• Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
• Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.