Quick Recipe for Busy Days California Farm Saffron Ice Cream Sandwich for Togetherness Moments

Ingredients for California Farm Saffron Ice Cream Sandwich

1. 1/4 Tsp Saffron, 50 long threads, bloomed in 4 Tbs hot water of 200F degrees
2. 8 Tsp rosewater

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3. 8 Tbs Pistachios, chopped
4. 1 + quart Vanilla icecream: 2 cups sweetened condensed milk, 2 cups heavy cream, 1 Tbs tapioca flour, 16 drops vanilla, 1 cup overripe banana pieces
5. Wafer batter: 1 Tbs soft grassfed butter, 4 Tbs powdered sugar, 1 large fresh farm egg, 4 Tbs cake flour, 1/4 cup heavy cream, 1Tbs white wine, 1 mozambi lime zest and juice, 1Tsp kirsch, 1/4 Tsp salt
6. Cost: cream $2.50, condensed milk $2.50, bananas, other $3, 50 cents per scoop
7. Equipment: Rome Cast Iron Flat Wafer Iron, food processor, icecream container, ice cream scoop

Cooking Instructions for making California Farm Saffron Ice Cream Sandwich

1

Mortar and pestle the whole red saffron threads, fresh or dried, with the seasalt. Bloom the saffron 5 minutes in 8 Tbs hot water, 200F degrees.

2

Peel and crush the pistachios with mortar and pestle.

3

Make the icecream mix in the food processor, with sweetened condensed milk, heavy cream, overripe bananas, saffron, rosewater, vanilla, pistachios, tapioca starch.

4

If you dont have fresh saffron threads, you can buy dried saffron threads.

5

Bake the ice cream wafers: beat soft butter, powdered sugar, mix egg, cake flour, heavy cream, white wine, lime juice, zest, kirsch, salt, make the wafer dough, chill 4 hours. Put 1 teaspoon batter per oil sprayed wafer iron square, bake 1 minute each side. Make 32 small wafers, store airtight in ziplock bags. Freeze.

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6

Fill scoop of icecream. Press scoop of icecream flat between two waffles, serve.