I brought saffron, floral honey, and orange zest together in a Floral Ice Cream to explore how three simple ingredients can rearrange a classic formula.
I made a Saffron Ice Cream Recipe the other night and it kept surprising me. The saffron threads sing in the background, floral and almost savory, while floral honey brings this slow, warm sweetness that never feels heavy.
I kept thinking it was going to be simple, but it moves between bright and deep like someone telling a secret. It’s a Floral Ice Cream that makes you stop scrolling and actually taste the silence for a second, you know?
I kept stealing spoons, trying to figure out why it felt both familiar and completely new.
Ingredients
- Heavy cream gives rich fat and calories, little protein, makes the ice cream silky.
- Egg yolks add protein and fat, help thicken custard, they make it smooth.
- Honey brings floral sweetness, mostly sugar so lots of carbs and flavor.
- Saffron is aromatic tiny threads, virtually no calories but big fragrant punch.
- Orange zest adds bright oils, juice gives acidity and vitamin C, freshens taste.
- Granulated sugar boosts sweetness and texture, it’s pure carbs no real nutrients.
- Vanilla adds aroma and depth, salt enhances flavors, tiny amounts only.
Ingredient Quantities
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 5 large egg yolk
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (170 g) floral honey
- 1/4 teaspoon saffron threads (about 20 threads)
- Zest of 2 medium oranges (about 2 tablespoons)
- 2 tablespoons fresh orange juice
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
How to Make this
1. Crush the saffron threads a little between your fingers, put them in a small bowl with about 1/4 cup of the milk warmed until just lukewarm, add the orange zest, and let it steep 15 to 20 minutes so the color and flavor bloom.
2. In a medium bowl whisk the 5 egg yolks with the 3/4 cup sugar until the mixture is pale and slightly thickened, it should ribbon when you lift the whisk.
3. In a saucepan combine the 2 cups heavy cream and the remaining milk, heat over medium until steam rises and small bubbles form at the edge, do not boil.
4. Remove the cream from the heat, stir in the saffron-milk and zest infusion, let it sit 3 to 5 minutes to deepen the flavor.
5. Temper the yolks: slowly pour about a third of the hot cream into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan with the cream.
6. Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon or reaches about 170 to 175°F (it should nappe the spoon); do not let it boil or you’ll scramble the eggs.
7. Remove from heat and whisk in the 1/2 cup honey, 2 tablespoons fresh orange juice, 1 teaspoon vanilla, and 1/8 teaspoon salt until smooth.
8. Strain the custard through a fine mesh sieve into a clean bowl to catch any cooked bits and the saffron threads, then cool it quickly in an ice bath, stirring occasionally until lukewarm.
9. Cover and chill the custard thoroughly in the refrigerator for at least 4 hours, preferably overnight, it needs to be very cold before churning.
10. Churn in your ice cream maker according to the manufacturer instructions until it’s soft-serve, then transfer to a container and freeze 2 to 4 hours to firm. If you dont have a machine, freeze the mixture in a shallow metal pan and stir vigorously every 30 minutes for the first 2 to 3 hours to break up ice crystals.
Equipment Needed
1. Small heatproof bowl for the saffron + milk infusion
2. Medium mixing bowl for the yolks and sugar
3. Medium saucepan to heat the cream mixture
4. Whisk (hand whisk) for eggs and blending — careful, user forbade em dash so avoid that symbol
5. Wooden spoon or heatproof spatula for stirring the custard
6. Fine mesh sieve to catch cooked bits and threads
7. Instant read thermometer to check 170 to 175°F
8. Large bowl and ice for an ice bath to cool the custard quickly
9. Ice cream maker or a shallow metal pan (plus a sturdy spatula) for the freeze-and-stir method
FAQ
Saffron, Honey, And Orange Ice Cream Recipe Substitutions and Variations
- For the heavy cream (2 cups): use full fat canned coconut milk or coconut cream 1:1 for dairy free, it gives rich texture but a coconut flavor; or blend 1 cup mascarpone + 1 cup whole milk to mimic creaminess; or make a quick sub with 1 cup whole milk + 1/3 cup melted butter per cup of cream needed.
- For the egg yolks (5): swap with a cornstarch-thickened custard. Whisk 4 tbsp cornstarch with a little cold milk to paste, then temper into the hot cream/milk and cook till thickened; or use 1 tsp powdered gelatin (bloomed) for stability if you want no eggs, note texture will be slightly different.
- For the floral honey (1/2 cup): use pure maple syrup or agave nectar 1:1 for similar sweetness; use light corn syrup 1:1 if you want extra smooth scoopability but expect less floral flavor.
- For the saffron threads (1/4 tsp): substitute with 1/8 tsp turmeric for color only (taste will change), or use 1/4 tsp saffron extract if you can find it, or try 1/2 tsp ground green cardamom plus a tiny pinch of turmeric to mimic some of saffron’s floral-warm notes.
Pro Tips
1) Grind and bloom the saffron the right way, not just toss it in. Crush it fine in a mortar or between two spoons, steep it longer in a little warm milk or even warm honey for 30 minutes so the color and smell really wake up. You can nudge the flavor stronger with a few extra threads if you like, but taste as you go.
2) Be smart with the honey and sweetness. Honey makes the mix sweeter and softer when frozen, so cut a little granulated sugar if your honey is very floral, and always add most of the honey off the direct heat so the delicate floral notes dont get cooked off. A tiny squeeze of fresh orange juice or a pinch of salt can balance too much sweetness.
3) Chill fast and churn cold for the best texture. After straining, plunge the bowl into an ice bath and stir until lukewarm, then get it in the fridge overnight if you can. If your machine makes icy bits, try adding one tablespoon of light corn syrup or a tablespoon of neutral spirit like vodka to help it stay scoopable longer.
4) Small flavor and texture hacks that matter. Zest only the orange peel, no white pith, and if you want a brighter orange note steep some zest in the honey or warm milk beforehand. Also, save a few whole saffron threads and a little grated zest to stir in at the end or sprinkle on top, it makes it look and taste way more special.
Saffron, Honey, And Orange Ice Cream Recipe
I brought saffron, floral honey, and orange zest together in a Floral Ice Cream to explore how three simple ingredients can rearrange a classic formula.
8
servings
400
kcal
Equipment: 1. Small heatproof bowl for the saffron + milk infusion
2. Medium mixing bowl for the yolks and sugar
3. Medium saucepan to heat the cream mixture
4. Whisk (hand whisk) for eggs and blending — careful, user forbade em dash so avoid that symbol
5. Wooden spoon or heatproof spatula for stirring the custard
6. Fine mesh sieve to catch cooked bits and threads
7. Instant read thermometer to check 170 to 175°F
8. Large bowl and ice for an ice bath to cool the custard quickly
9. Ice cream maker or a shallow metal pan (plus a sturdy spatula) for the freeze-and-stir method
Ingredients
-
2 cups (480 ml) heavy cream
-
1 cup (240 ml) whole milk
-
5 large egg yolk
-
3/4 cup (150 g) granulated sugar
-
1/2 cup (170 g) floral honey
-
1/4 teaspoon saffron threads (about 20 threads)
-
Zest of 2 medium oranges (about 2 tablespoons)
-
2 tablespoons fresh orange juice
-
1 teaspoon pure vanilla extract
-
1/8 teaspoon fine sea salt
Directions
- Crush the saffron threads a little between your fingers, put them in a small bowl with about 1/4 cup of the milk warmed until just lukewarm, add the orange zest, and let it steep 15 to 20 minutes so the color and flavor bloom.
- In a medium bowl whisk the 5 egg yolks with the 3/4 cup sugar until the mixture is pale and slightly thickened, it should ribbon when you lift the whisk.
- In a saucepan combine the 2 cups heavy cream and the remaining milk, heat over medium until steam rises and small bubbles form at the edge, do not boil.
- Remove the cream from the heat, stir in the saffron-milk and zest infusion, let it sit 3 to 5 minutes to deepen the flavor.
- Temper the yolks: slowly pour about a third of the hot cream into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan with the cream.
- Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon or reaches about 170 to 175°F (it should nappe the spoon); do not let it boil or you'll scramble the eggs.
- Remove from heat and whisk in the 1/2 cup honey, 2 tablespoons fresh orange juice, 1 teaspoon vanilla, and 1/8 teaspoon salt until smooth.
- Strain the custard through a fine mesh sieve into a clean bowl to catch any cooked bits and the saffron threads, then cool it quickly in an ice bath, stirring occasionally until lukewarm.
- Cover and chill the custard thoroughly in the refrigerator for at least 4 hours, preferably overnight, it needs to be very cold before churning.
- Churn in your ice cream maker according to the manufacturer instructions until it’s soft-serve, then transfer to a container and freeze 2 to 4 hours to firm. If you dont have a machine, freeze the mixture in a shallow metal pan and stir vigorously every 30 minutes for the first 2 to 3 hours to break up ice crystals.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 145.4g
- Total number of serves: 8
- Calories: 400kcal
- Fat: 25.7g
- Saturated Fat: 15.4g
- Trans Fat: 0.06g
- Polyunsaturated: 1.5g
- Monounsaturated: 8.8g
- Cholesterol: 185mg
- Sodium: 55mg
- Potassium: 150mg
- Carbohydrates: 41.9g
- Fiber: 0.1g
- Sugar: 41.9g
- Protein: 3.9g
- Vitamin A: 450IU
- Vitamin C: 2.5mg
- Calcium: 80.5mg
- Iron: 0.15mg
