Recipes

No-Cook Saffron-Orange Ice Cream

  • Serves

    makes 1 quart

  • Cook

    5 hours 35 minutes

PHOTOGRAPHY BY MATT TAYLOR-GROSS

By Max Falkowitz


Published on May 24, 2017

There's no faster route to homemade ice cream than a no-cook base like this one. The absence of egg yolks lets the milk and cream shine and makes for a light, fluffy ice cream. Vanilla extract is eschewed for another infusion: cocktail bitters. Both involve potent aromatics steeped in alcohol and can lend background flavor to a simple base. Here, saffron and orange bitters join forces for an ambrosial, can't-put-your-finger-on-it deliciousness.

Ice cream story
This fresh, creamy ice cream is ready in just 30 minutes, and you can use it with any flavor you want

Featured in: The Easiest (No-Cook!) Way to Make ice Cream

Ingredients

  • 2 cups cold heavy cream
  • 1 cup cold whole milk
  • 34 cup sugar
  • 1 tsp. Angostura orange bitters
  • 1 tsp. Bar Keep saffron bitters
  • 12 tsp. tsp. kosher salt

Instructions

Step 1

In a large bowl, add the heavy cream, milk, sugar, bitters, and salt. Whisk until the sugar dissolves completely.

Step 2

In the bowl of an ice cream maker, churn the mixture according to the manufacturer's directions until it's firm and billowy, and a spoon dragged across the top leaves a lasting impression, about 30 minutes. Transfer to an airtight container and freeze until hardened, at least 4–5 hours.

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