Saffron Coconut Ice Cream

 Recipe from What's For Lunch, Honey?  


250 ml unsweetened coconut milk
160 ml heavy cream
60g Muscovado sugar
1/2 teaspoon saffron strands


  1. Place all the ingredients in a saucepan and bring to a gentle boil.

  2. Reducing the heat simmer the mixture for approx. 10 minutes, stirring occasionally. Remove from heat, cover and allow the mixture to come to room temperature. Then place for at least 4 hours, preferably overnight, in the refrigerator .

  3. Once thoroughly chilled, freeze the mixture in your ice cream maker according the manufacturer's instructions. 

  4. Scrape out any saffron threads that might be sticking to the bowl. Transfer to a freezable container and freeze till ready to use.

Serving suggestions:

  • If you are making this ice cream on it's own (without the flourless chocolate cake) you can add pistachios or almonds to the custard. For an extra big flavor gently toast the nuts. Place the custard into the ice cream maker and allow it to churn for a while. As it thickens throw in the nuts nuts.
  • Grate some fresh coconut over the top - it adds a beautiful texture to the ice cream.