Hawaian Ginger Saffron Ice Cream

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Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Difficulty: Medium

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  • 2 cups Milk
  • 1 cup whipping Cream
  • 1/2 vanilla bean
  • 9 extra large Egg yolks
  • 3/4 cup cane Sugar
  • 1/2 cup water
  • 1/4 cup fresh peeled, chopped, Ginger
  • 2 pinches of fresh Saffron
  • Pinch of fresh ground Nutmeg

How to Make Hawaian Ginger Saffron Ice Cream

  • Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.
  • Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.
  • Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.
  • Strain custard in bowl and refrigerate until cold.
  • Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup.
  • Strain mixture into custard and refrigerate.
  • Process the custard in an ice-cream maker accordingly to manufactures instructions.
  • Transfer to containers and freeze. (Can be made 3 days in advance)