No-Cook Saffron-Orange Ice Cream

Saffron Orange Ice Cream

Saffron Orange Ice Cream

No-Cook Saffron-Orange Ice CreamMatt Taylor-Gross

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.

No-Cook Saffron-Orange Ice Cream
Saffron and orange bitters join forces in this ice cream for an ambrosial, can't-put-your-finger-on-it deliciousness.
Yield: makes 1 quart
Time: 5 hours, 35 minutes

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

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