Recipe: Parfait au miel et au safran

I was on Twitter, as usual, and was asked what my favourite flavour of ice cream was. And my answer was immediate: Honey and saffron. It’s a flavour mixture that hits all the buttons for me.

Where do you find it? Well, you make it. You don’t need an ice-cream maker, just a good electric whisk.

I got the parfait au miel recipe over 15 years ago on Usenet, from a now sadly departed lady named Claudine Cowen. I added saffron on an impulse, and it was glorious.

I try not to make it too often, as it never stays long in my freezer. But go ahead, do it and share it: it’s definitely worth it.

Parfait au miel et au safran
(serves 6)

4 eggs
25 cl very good honey
1 pinch of saffron threads
1 tsp lemon juice
1 pinch of salt
1 tsp vanilla extract
25 cl double cream

In a mortar, grind the saffron to a powder.

In a medium-sized, thick-bottomed saucepan, slowly bring the honey to a boil. Crack the eggs into a large bowl. Whisk them with the pinch of salt until foamy.

When the honey boils, pour it very slowly into the eggs and keep whisking. Once you’ve mixed in all the honey, pour the mixture back into the saucepan, add the saffron, and return it to a medium heat. Keep whisking until the foam thickens.

Pour back into a bowl (preferably a clean one), and whisk on until cooled (that goes much faster if you put your bowl in an ice bath). Add the lemon juice and the vanilla extract.

Now, whisk up the double cream into soft peaks, and fold into the honey foam. Pour into a container and freeze for at least 4 hours.

Note: I think the saffron here could be replaced by cardamom with good results.