Saffron Ice Cream with Currants and Pistachios (coconut milk base)

This post has been a long time coming! I first tested a saffron ice cream recipe 6 weeks ago. Although I was using similar methods and ingredients as in other recipes, I was running into mysterious, frustrating problems. The whey protein was clumping and refusing to blend. The coconut milk was separating. I investigated a few possible solutions before going out of town for a few days. But soon after returning home, I got COVID for the first time. Thankfully, it wasn’t serious, but I did lose my sense of smell and taste. They didn’t return for several weeks and still aren’t completely back to normal. It’s been a rough couple of months on the ice cream front, but I think I’ve solved the mystery of my ingredients misbehaving (I may do a full post on that later), and I can (mostly) smell and taste again. So let’s make more ice cream!

About Saffron

You may have heard that saffron comes from the stigma and styles of a type of crocus plant and is the most expensive spice in the world. (I wasn’t thrilled that one of my most troublesome recipes that I tested 6 times called for large quantities of the most expensive ingredient!) I actually grew some saffron plants a couple of years ago, and it made me understand why it’s so expensive. Each plant produces 1 flower, once per year. Each flower produces 3 saffron threads, which must be harvested by hand at exactly the right time. A field of saffron plants might have flowers ready for harvesting on different days, so you have to pass through the field many times, only harvesting the threads from the flowers that are ready. The entire process requires a huge amount of land, work, and time. Saffron is expensive for a reason.

Because saffron costs so much, fake or adulterated versions abound. In my experience, Vanilla Saffron Imports offers good quality saffron at a reasonable price. (They aren’t a sponsor — I was just happy with my purchase.)

Flavor Combinations

Saffron has a floral, earthy flavor, with a hint of sweetness and a hint of bitterness. As someone who doesn’t find vanilla very interesting, saffron reminds me of a more exciting, less sweet vanilla on steroids, which might make sense given that they both come from flowers. If you love vanilla ice cream, consider upgrading to saffron ice cream!

The delicate-yet-complex flavor of saffron is wonderful on its own, but common accompaniments in India and Iran, where most saffron is grown, include rosewater, vanilla, and pistachios. I’ve included pistachios and currants in the recipe as a topping or a mix-in. They make a dreamy combination, but feel free to let your saffron ice cream stand alone. For more topping options and flavor variations, check the recipe notes below.

I’ve used protein powder (whey protein powder in this case) to increase the protein and reduce the sugar, without sacrificing texture. For more details on how that works, click here.

Saffron Ice Cream with Currants and Pistachios (coconut milk base)

5 from 1 vote

This recipe calls for whey protein powder. Other protein powders (unsweetened, unflavored) will work too. Check the notes below for advice on making substitutions.

 

Makes ~1 quart

Recipe Category: Dairy Egg Free Lactose Free No Cook Soy Free

Ingredients

Servings

• 2 cans coconut milk (13.5 oz/400 ml per can, full fat, unsweetened)
• 1 scant cup whey protein powder (65 g, unflavored, unsweetened)
• 1/3 cup agave syrup (100 g)
• 1/3 cup sugar (75 g)
• 1 scant teaspoon saffron threads (very loosely packed, see picture)
• 1/4 teaspoon Kosher salt (~1 g)
• 1/8 teaspoon xanthan gum (optional, but improves the texture and longevity in the freezer)
• 1/4 cup currants (35 g, for a mix-in, optional)
• 1/4 cup roasted, salted, chopped pistachios (35 g, for a mix-in, optional)

Instructions

1. STEEP THE SAFFRON

   Microwave 1/4 cup (2 oz) of water in a heat-proof vessel to almost boiling. For me, this took 40 seconds. (You could also use hot water from a tea kettle.) Add the saffron to the water and let steep for 15 minutes.

    

      

   

2. BLEND

   Place all ingredients in a blender and blend until smooth, making sure the sugar has dissolved.

    

   

3. CHILL

   Transfer to a container and chill in the fridge for 8 hours or overnight.

    

   For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.

    

   Ideally, the mixture will be about 40 degrees when you churn it.

    

4. CHURN

   Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream. 

    

   Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. Because this mixture is thicker than many ice cream bases, it churns more quickly than most. In my machine the perfect churning time is 17 minutes, but your experience may vary.

    

   If using the mix-ins, add them in the last minute of churning.

    

   The ice cream is ready when it has the consistency of soft serve and has started pulling away from the edge of the canister. You'll notice it also gets lighter in color as air is mixed in. 

    

   

5. STORE

   When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.

    

   

Note

Protein powder substitutions:

You can use any unflavored, unsweetened protein powder you want. Whey, collagen, and egg white work the best. Vegan protein powders can work too, but sometimes create a chalky texture. Because different protein powders have different textures, the same volume of different powders may weigh different amounts. Weighing is the best method for ensuring you get the 65 grams the recipe calls for, but here are some estimates for using a cup measurement:

• 65 g collagen powder = 1/2 cup + 2 tablespoons
• 65 g whey protein = 1 scant cup
• 65 g egg white protein = 3/4 cup 
• 65 g soy protein = 1 cup

 

Optional additions:

• 1-2 tablespoons of alcohol - Adding alcohol improves the texture and scoopability of the final product and gives a little kick of extra flavor. Vodka, gin, or a complementary flavor of liqueur would be nice choices here.

 

Flavor variations:

• Honey Saffron - swap the agave for honey
• Orange Saffron - add 1/2 tsp orange or bergamot extract and 1/2 tsp of freshly grated orange zest
• Lemon Saffron - add 1/4 tsp lemon oil or extract and 1/4 to 1/2 tsp of freshly grated orange zest
• Vanilla Saffron - add 1/2 tsp vanilla extract

 

Suggested toppings/mix-ins:

• currants and pistachios (see recipe)
• fresh fruit, like blueberries or strawberries

If you want to create a mix-in, wait until the last 1-2 minutes of churning to add it to the ice cream maker. Adding the bits too early will mean they sink to the bottom. Alternatively, you can layer them into the ice cream as you transfer it to your storage container. I like using 1/2 to 3/4 cups (~2-3 oz). It's usually enough to get a little mix-in in every bite of ice cream.

 

Recommended equipment (may contain affiliate links):

• My ice cream maker (2 qt)
• Newer version of my ice cream maker (2 qt)
• Well-reviewed less expensive ice cream maker (1.5 qt)
• Insulated ice cream container
• Ice cream scoop
• Measuring cups