Saffron oil ice cream with sesame wafer recipe

Ingredients for Ice cream with saffron oil and sesame wafer

• 30 g unsalted butter

• 30 g caster sugar

• 15 ml honey

• 2.5 ml kosher salt

• 45 g plain flour

• 45 g black and/or white sesame seeds

• 1 big pinch saffron threads

• 60 ml olive oil

• 1.2 litres vanilla ice cream

How to make Ice cream with saffron oil and sesame wafer

1. Preheat the oven to 180°C (fan) / 190°C (conventional).

2. Melt the butter in a small saucepan over medium heat.

3. Remove the saucepan from the heat and mix in the sugar, honey, and salt, followed by the flour.

4. Stir in the sesame seeds until fully combined.

5. Transfer the dough to a parchment-lined baking tray and flatten it with a spoon or offset spatula until it is no more than 6 mm thick.

6. Bake for 9–11 minutes, or until the wafer is golden brown and has a caramel aroma.

7. Allow the wafer to cool on the baking tray.

8. The wafer can be made up to 3 days in advance; store it tightly wrapped at room temperature.

9. Place the saffron in a small bowl and pour in 5 ml of boiling water.

10. Let the saffron sit for 10–12 minutes until it is hydrated and has released its colour.

11. Stir in the oil until well mixed.

12. Break the cooled wafer into large pieces.

13. Scoop the ice cream into bowls, drizzle with the saffron oil, and top with the wafer pieces.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.