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6 Serves
376 Mins
In a saucepan, combine the whole milk and heavy cream, bringing the mixture to a gentle simmer over medium heat.
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HawaiianVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
170 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
404 mg / 1,250 mgPotassium
187 mg / 4,700 mgSodium
105 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
0 g / 28 gSugar
20 g / 50 gSaturated Fat
17 g / 20 gCholesterol
818 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a separate bowl, whisk the egg yolks with granulated sugar until the mixture is pale and thick.
Slowly temper the egg yolk mixture by gradually whisking in a small amount of the hot milk, then return everything to the saucepan and cook until slightly thickened.
Stir in the saffron threads and rose water, then remove from heat and allow the mixture to cool completely before chilling in the refrigerator for at least 2 hours.
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for an additional 4 hours to firm up before serving.
4
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French