Pack your bags and don’t forget your sunscreen- For the next leg of our global cooking conquest, we’re headed to Spain! Barcelona, Spain, to be precise, where dishes sparkle with bright, bold, and fearless flavors. Making paella may be the extent of my experience with this vast, richly varied cuisine, but it’s from that generous hammered metal pan that I drew inspiration for this week’s well-traveled recipe. Rice and vegetables needn’t apply, however, because this is a job for saffron alone. The signature spice that breathes life into this savory simmered rice is just as well suited to savory tastes as it is sweet.
Ice creams still churning endlessly on my mind, a glorious, golden saffron scoop was an irresistible concept. An ideal treat for such the perpetually warm climate of Spain, or the increasingly sweltering summer days ahead for most of us at home, a fuss-free and refreshing recipe was the only way to go. Fine delicacies such as saffron need little to make any dish pop, but I couldn’t help but gild the lily further with a smattering of crunchy cashews. Lending their roasted, slightly salty flavor to the party, their gentle nutty taste is the perfect compliment.
Be sure to watch Bravo this Wednesday at 10/9c when Around the World in 80 Plates hits Barcelona!
Saffron Cashew Ice Cream
- 2 2/3 Cups Plain Non-Dairy Milk
- 1/4 Teaspoon Saffron
- 3/4 Cup Roasted and Lightly Salted Cashews, Divided (1/4 cup blend in base, 1/2 chopped)
- 1/2 Cup Granulated Sugar
- 3 Tablespoons Light Agave Nectar
- 1 Tablespoon Arrowroot
- 2 Teaspoons Cornstarch
- 1 Teaspoon Vanilla Extract