Dessert
Orange and Saffron Ice Cream with Gingerbread Wafers
We Swedes have long embraced flavours and spices from the East, and many of them have become closely associated with Christmas. Saffron and cinnamon in particular have found their place among our most traditional festive flavours. Here, they come together in crisp, spiced gingerbread wafers and a wonderfully creamy saffron ice cream with a hint of orange. Its intense, sunny yellow colour brings to mind brighter and warmer days – a welcome contrast to the darkness of a Swedish Christmas, however cosy it may be.
Ingredients
Gingerbread Wafers
- Cream1.3 cups
- Milk1.3 cups
- Sugar0.6 cups
- Syrup1 tbsp
- Flour1.9 cups
- Gingerbread spices1 tbsp
Orange and Saffron Ice Cream
- Eggs3 pcs
- Icing sugar0.8 cups
- Whipping cream1.3 cups
- Orange1 pcs
- Saffron0 oz
- Raspberries
- Lemon balm
Nutrition per serving
Instructions
Gingerbread Wafers Whip the cream until soft peaks form. Thoroughly mix the remaining ingredients, then gently fold in the whipped cream. Cook the wafers in a wafer iron. As soon as each wafer is ready, quickly roll it into shape while it is still warm and pliable. Leave to cool on a wire rack, then store in an airtight container.
Orange and Saffron Ice Cream Finely grate the zest of one orange and add it to the cream together with the saffron. Squeeze the orange and add about 100 ml of the juice. Bring the mixture to a boil, then leave to cool to about 70°C (160°F).
Whisk the egg yolks and icing sugar until pale and fluffy, then whisk them into the cream mixture. For the next step, you will need either a thermometer or a good feel for custard. Heat the mixture gently, whisking constantly, until it reaches about 75–83°C (170–180°F). The mixture should just begin to thicken – no more than that. If it gets too hot, it may curdle.
As soon as the mixture has thickened, place the bowl in a cold water bath to stop the cooking and cool it down. While it cools, whisk one of the egg whites until light and foamy. Once the mixture is cold, gently fold in the whisked egg white.
Pour the mixture into an ice cream maker and churn until the ice cream is ready.
Scoop the ice cream into neat balls and serve with the gingerbread wafers. Garnish with fresh raspberries and a touch of something green to turn this dessert into a fresh little oasis – a welcome contrast to the otherwise rather rich food of a traditional Swedish Christmas.