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:

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Milkshakes

Recipe courtesy of Robert Irvine

Cola Milkshake

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.