coconut saffron ice cream

yea. it's snowing and i'm making ice cream. what of it? here's some science for that ass: more ice cream is sold per capita in colder climates compared to that of warmer climates. your face. i'd go into explaining why it's better for our bodies to eat ice cream in cold weather, and drink coffee in hot weather, but that would negate my "no long intros" rule. it would also make me look highly nerdy. and you guys can't know that about me just yet.


this ice cream is seriously motherflipping marvelous. i made this for my dad and i am incapable of not licking the spoon after i accidentally drop it in the ice cream over and over...


auditory pairing: blue scholars - bruise brothers (its a filipino and persian duo....coconut and saffron! zing!)

coconut saffron ice cream
yields ~1 pint
adapted from david lebovitz


2/3c whipping cream
1c coconut milk
1/4c sugar
scant 1/2 tsp saffron threads 


1. crush the saffron threads in a small mortar and pestle. in a medium saucepan, bring all ingredients to a boil.


2. reduce the heat and simmer (simma down na!) gently for 10mins, stir occasionally. remove from heat and chill the mixture thoroughly in the fridge.


3. once chilled, churn in your ice cream maker according to manufacturer's instructions. eat the SHIT out of this ice cream.


if you have a kitchenaid, i seriously advise getting the ice cream attachment. it's way cheaper than buying a lame-o ice cream maker. i say lame-o because i am jealous if you own one.


-JA