Saffron Ice Cream

Saffron Ice Cream

You’ll need an ice cream maker for this divine recipe.

Servings6 people


  • Beat the egg yolks and sugar until smooth and creamy.
  • Grind most of the saffron using a mortar and pestle and add half of it to the milk. Heat to boiling point.
  • Slowly pour the boiling milk into the beaten egg and sugar mixture while beating continuously (be careful or the egg will scramble). Return to the pan.
  • Continue to warm on low heat until thickened, carefully stirring all the while.
  • Pour the mixture in the cream and mix briefly. Add the rest of the ground saffron. Allow to cool slightly.
  • Put the mixture into the ice cream maker, following the manufacturer’s instructions.
  • Serve with a few strands of the remaining saffron threads scattered over the top or with slivered pistachios.


  1. Preheat the oven to 180 C (or 350 degrees F).
  2. Butter two 23cm round cake tins and line the bottoms with baking paper; butter the paper and dust the pans with flour, tapping out the excess.
  3. Whisk 3 cups flour, salt and baking powder in a bowl until combined.
  4. Beat butter with the saffron and sugar in a large bowl with a mixer on medium-high speed until light, golden and fluffy, about 3 minutes.
  5. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  6. Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth. Divide the batter between the prepared tins.
  7. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes.
  8. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the tins and turn the cakes out onto the racks to cool completely. Remove the baking papers. Trim the tops of the cakes with a long serrated knife to make them level, if desired.


Recipe by “dazzy08”, first reproduced on