Saffron Raspberry Swirl Ice Cream with Toasted Pistachios

By • July 5, 2011 • 39 Comments

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Author Notes: I like to play with flavors, Saffron is one I love and I have been thinking for a while now how it would taste in a sweet rather than savory dish. So I decided to make a saffron ice cream, swirled with raspberry and add some toasted pistachios. The colors are beautiful and the pistachio adds texture.Serve with some of the leftover raspberry syrup thats not used for the swirl.sdebrango

Serves 6-8

Raspberry Syrup

  • 1 pint Fresh Raspberries
  • 1/2 cup Sugar
  • 2 Strips of lemon peel (Use vegetable peeler)
  1. Add to saucepan the raspberries, sugar and lemon peel. Cook on med/high for about 10 minutes. Remove from heat and strain into a bowl using a sieve you want to retain as much pulp as possible just leaving the seeds behind.Put in a jar or bowl coverd with plastic wrap and refrigerate.

The Custard

  • 5 Egg yolks (Large or extra large) at room temperature
  • 3/4 cups Sugar
  • 1 1/2 cup Heavy Cream
  • 1 1/2 cup Whole milk
  • Pinch of saffron ( a little goes a long way)
  • 1 1/2 teaspoon Vanilla Extract
  • 1 tablespoon clear corn syrup
  • 1/2 cup pistachios chopped and toasted
  1. Separate your eggs, place yolks in mixing bowl, add the sugar and beat with hand held mixer until pale and thick. In saucepan pour in cream and milk, add the pinch of saffron and heat to scalding do not bring to a boil. Drizzle half the heated cream and milk into the egg and sugar mixture whisking constantly you are tempering the eggs. Pour back into saucepan and cook on Medium heat stirring constantly with a wooden spoon. When it becomes thick turn spoon over and slide your finger down the back of the spoon, the custard is ready if the line you have drawn stays intact.Or you can use your thermometer and when the custard reaches a temperature of 165-170 its done. Remove from heat.
  2. Pour into heatproof bowl or measuring cup add the vanilla and corn syrup and stir. Cover in plastic and refrigerate until cold must be 40 degrees or less. Chop the pistachios and either oven toast or pan toast them. I threw in a fry pan and toasted for about 2 minutes, stir frequently. Remove from heat transfer to a bowl to cool.
  3. When the custard is cold add to your ice cream maker and when it looks like soft serve ice cream add the chopped pistachios. To make the raspberry swirl you will need to do it in 3 stages. Place a third of the ice cream in your freezer container,generously drizzle raspberry syrup. Repeat for the other two layers. With a butter knife or a bamboo skewer carefully swirl around a couple of times careful not to over do it you don't want it blended in with the custard. Place in freezer for approximately 4 hours so its scoopable.
Jump to Comments (39)

Tags: ice cream,raspberry,saffron

Comments (39) Questions (0)

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over 1 year ago Jazzball

Thanks, Suzanne! Can't wait till my freezer bowl is cold enough.

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over 1 year ago Jazzball

I might want to try this outside raspberry season. What about using whole frozen (unsweetened) raspberries instead of fresh I'm sure the flavor will differ somewhat, but nevertheless, what do you think?

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

The flavor will be virtually indistinguishable. Frozen raspberries work perfectly, I have used them and honestly cannot tell the difference. Thank you and I hope you enjoy. It's one of my favorites.

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about 2 years ago creamtea

OMG....

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Cremtea!

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wow.

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you B, I love ice cream!

Cakes

about 2 years ago Bevi

This looks beautiful and sounds delicious!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank so much, it really is delicious!

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about 3 years ago hungryinRI

Looks great! Will try it out. But the plural of pistachio is "pistachios." An apostrophe s is used only to indicate a possessive. Sorry to be finicky but it's just wrong!! Thanks for the recipe and can't wait to try it out!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks will correct the recipe as soon as I can edit. Hope you enjoy!

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about 3 years ago EmilyC

This looks divine! I'm intrigued by the saffron, never having had it in ice cream. There are SO many things I want to try from raspberry week, this included!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks EmilyC, saffron is one of the spices that always intrigued me. It actually tastes really nice with the raspberry. There are so many amazing recipes I don't know whare to start.

Bike2

about 3 years ago Sagegreen

Wow!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Sagegreen!

Lorigoldsby

about 3 years ago lorigoldsby

The colors of this remind me of spumoni...in those cute little metal dishes...

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So funny lapadia said the same thing. Love spumoni and hadn't thought about it in ages. Now I want some.

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about 3 years ago gingerroot

Beautiful! And what an amazing combination of flavors!!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you gingerroot. I was very pleased with the combination.

Port2

about 3 years ago nogaga

What a completely brilliant mix of flavours! I love this!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you!! Quite by accident really but everything does taste really good together,

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Oh my, this is a beautiful looking and great flavored Ice Cream, sdebrango!!! I only regret that I don't "do" eggs in my ice creams or sorbets...but I like it anyway. :)

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Are you allergic? My grand daughter has allergies I have to make ice cream for her without eggs so I know how you feel. Thank you so much!

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

OOPS...let me rephrase, I just don't "do" raw eggs...even if pasteurized. However, when I follow a recipe that calls for them I substitute 2 tablespoons of heavy cream per large egg, and that usually makes up for the difference, still results in a creamy product. Out of saffron and pistachios at the moment, will have to put on my grocery list. In some ways this recipe reminds me of Spumone...my absolute favorite! Great job on creating this one.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

OMG you are so right it does remind of spumoni, I love that. Haven't had it forever. Do you make it yourself? Glad its not an allergy just an aversion.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

I have played around with my own, but really have my eye on the Cherry Spumoni in Amanda's new book - page 732. The warm weather is showing up, so I know I will make it soon!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Cherry sounds great have to look at that. I have never made my own I really love it. Thanks.

Ozoz_profile

about 3 years ago Kitchen Butterfly

Oh my WORD. So not fair. This looks stunning and delicious. I love the 'Italian colours'!!!!!!!!!!!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Ha! you noticed that, try to get the Italian colors in when I can. Thank you so much. This was an experiment that fortunately turned out well.

Dscn3274

about 3 years ago inpatskitchen

Just beautiful!!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much!!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Now this is brilliant!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, it was really an experient and I was so glad that it tastes really nice.

Moslerpingvin

about 3 years ago Andreadoria56

This is a great idea - I love saffron too.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Its not quite frozen enough soon, thank you so much!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds divine, and I can't wait to see a photo!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Gorgeous, just as I imagined!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you I'd like to try a scoop with your slab pie!!