Homemade Ice Cream

Top Cream Ice Dream

¼ teaspoon organic saffron threads

1 pinch Himalayan salt or Redmond’s Real Salt

¼ cup organic sprouted pistachios, chopped (www.bluemountainorganics.com)

1½ cups Native Forest organic unsweetened coconut cream

1 tablespoon arrowroot

¼ cup organic maple syrup

1 tablespoon rosewater

Using a mortar and pestle, grind the saffron and pinch of salt; then set aside.

In a medium saucepan, whisk the coconut cream and arrowroot on low heat until thoroughly blended. Then add the saffron and salt blend. Whisk the blend and then cover; let simmer for 10 minutes. Remove from heat and add maple syrup and rosewater. Whisk the blend and pour into a heatproof bowl; refrigerate for 45 minutes.

To make the Ice Cream, use a Breville Smart Scoop ice cream maker. Remove the 1½ quart bowl from the ice cream maker and press the pre-cool feature. When the ice maker has cooled, take the coconut cream blend from the refrigerator, pour it into the Breville bowl, and put the bowl back into the ice cream maker. Next, turn the dial for making ice cream to the far right. When you hear a ding, add the chopped pistachios. Your Top Cream Ice Dream will then be ready in about 5 minutes.

Kevin Khalili