Desserts
Saffron Infused Golden Milk Ice Cream
Recipe by Greens of the Stone Age
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This warming Saffron Infused Golden Milk Ice Cream spins the cult drink on its head. Packed full of anti-inflammatory Ayurvedic spices and creamy coconut milk it makes for the most delicious but healthy treat.
Compatible with
Cooking mode
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- 400ml tin of full fat coconut milk
- 50ml plant-based milk
- 90ml light agave nectar or pure maple syrup
- 1 tsp vanilla paste
- 1\" piece root ginger (peeled and grated)
- 1 Seeds from 10 cardamom pods (ground)
- 1 1/2 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/4 tsp sea salt
- Generous pinch saffron
Utensils
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Step 1
Add all of the ingredients into a medium sized non-stick pan. Place onto a medium heat and bring to a simmer. Reduce the heat if needed and simmer for 15 minutes.
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Step 2
Remove from the heat and strain through a sieve to remove the spices. Transfer the mixture into the tub and cool using an ice bath. Once cooled secure the lid and freeze for 24 hours.
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Step 3
Once frozen, remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 4
Select ICE CREAM. Once the programme has finished, serve immediately.
Notes:
If the mixture does not reach the max fill line you can top up with plant milk if you wish. For a little texture serve with chopped toasted pistachios or walnuts.
