Growing up, ice cream was always a favorite treat in my family. When it came to food, especially sugar or salt-laden edibles that came prepackaged, my parents were quite dictatorial. Junk-food was highly rationed, and many things were over-all banned (no, I never had a Twinkie still to this date). But somehow, ice cream and frozen yogurt flew. This meant going out for soft-serve after lakeside rollerblading in the summer heat, or sitting with our backs against the radiator with a bowl of butter pecan on a cold Evanston winter night.
This probably explains my return one week after a rare Seattle snow-day with a recipe for ice-cream. Inspired by traditional Persian ice-cream, with fragrant notes of rose and saffron, I’ve promised to share this recipe with everyone who’s tasted it. This recipe is simple and churn-free; no ice-cream maker is required, yet it’s perfectly luscious and smooth. All you need is a mixer- or a strong arm and some elbow grease.
One small can of sweetened condensed milk
One pint heavy cream
2-4 tablespoons of prepared liquid saffron
Optional : One tablespoon liquor of choice- I like to use rum
Put a freezer-safe container in the freezer to cool. I use a rectangular loaf/cake pan.
In a mixer, beat the heavy cream until soft peaks form. Set aside in the refrigerator.
Again using the mixer, combine the sweetened condensed milk, saffron, and optional liquor. The liquor will help further prevent the ice cream from becoming ice frozen while offsetting some of the sweetness from the condensed milk.
Gently fold in the whipped cream into the condensed milk mixture until thoroughly combined.
Pour mixture into cake pan. Cover with saran wrap, gently touching down the top of the mixture to prevent any frost crystals.
Freeze for 6 hours or overnight before serving.