Mon_Mar_11_12:01:17_PDT_2019

So after holding out for many years, I gave in and bought an ice cream maker last week
There was much rejoicing in my household the day it arrived. I had to sit everyone down and explain that no, they could not have ice cream that very night because although the churning itself takes only 30 minutes, homemade ice cream calls for patience. The bowl has to chill for ages, the ice cream mixture has to chill for ages, after churning the ice cream has to chill for ages and so on.

I detest ice creams that are too heavy and eggy, so I am leaning towards eggless ice creams. The first recipe I tried was double chocolate peanut butter ice cream and yup, it is a keeper just like I imagined it would be.

The next one was this quick saffron coconut ice cream I first noticed on David Lebovitz's blog. The original recipe is from the Delicious Days cookbook. They're not kidding when they call it quick, in terms on hands-on time at least. My modification was to spike the mix with crushed pistachios, because kesar-pista is such a classic and popular combination. Here's how I made it:

1. In a saucepan, stir together, bring to boil and simmer for 10 minutes:

• 1 can coconut milk
• 1/2 heaped cup sugar (or more to taste)
• 1 1/4 cup heavy cream
• hefty pinch of saffron threads
• tiny pinch of salt

2. Chill the mix overnight, then churn in the ice cream maker. Add a handful of finely chopped roasted