Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.
Recipe information
Yield
8 servings
Ingredients
Sesame Wafer
Assembly
Preparation
Sesame Wafer
Step 1
Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
Step 2
Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet.
Do Ahead
Step 3
Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
Assembly
Step 4
Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10–12 minutes. Stir in oil.
Step 5
Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.
Recipe notes
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