Recipe courtesy of Sasha Perl-Raver
Episode: Whole Lotta Loaf
Save Recipe Print
Total:
1 hr 25 min
Prep:
10 min
Inactive:
1 hr 5 min
Cook:
10 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

In a small saucepan over medium-low heat, stir together cream, half and half, sugar, honey, eggs and 2/3 of the saffron. Bring to a simmer and slowly cook, stirring constantly, until cream mixture turns a gentle yellow color, about 5 minutes.

Remove from heat and allow to steep as it cools, about 30 minutes. Strain and pour into an ice cream maker. Add remaining strands of saffron and process according to manufacturer's instructions, then freeze until ready to use.

In a blender, combine half of ice cream with carrot juice and whole milk. Blend until thick and creamy. Pour into serving glasses and top with a scoop of saffron ice cream. Garnish with cotton candy dusted with nutmeg, cinnamon and edible gold (if using). Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Roasted Carrots

Recipe courtesy of Ina Garten

Cast-Iron Carrots with Curry

Recipe courtesy of Amy Thielen

Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

Recipe courtesy of Bobby Flay

Milkshakes

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword