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Epicurious
Bon Appétit

Ice Cream With Saffron Oil And Sesame Wafer

By Alison Carroll
Image may contain Cutlery Spoon Food Plant Creme Cream and Dessert
Photo by Alex Lau

Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.

Recipe information

  • Yield

    8 servings

Ingredients

Sesame Wafer

2 tablespoons unsalted butter
2 tablespoons sugar
1 tablespoon honey
1/2 teaspoon kosher salt
3 tablespoons all-purpose flour
1/3 cup black and/or white sesame seeds

Assembly

1 big pinch of saffron threads
1/4 cup olive oil
2 pints vanilla ice cream

Preparation

  1. Sesame Wafer

    Step 1

    Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.

    Step 2

    Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet.

  2. Do Ahead

    Step 3

    Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.

  3. Assembly

    Step 4

    Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10–12 minutes. Stir in oil.

    Step 5

    Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.

TagsIce CreamFrozen DessertDessertCookieSaffronHerbs & SpicesEasyBakingBon Appétit

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