Saffron ice cream

Saffron ice cream

Gelato allo zafferano

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
600ml milk
pinch saffron powder
8 egg yolks
125g caster sugar
175ml double cream

Method

  1. Bring the milk to the boil in a pan and add the saffron. Beat the egg yolks and sugar together in a bowl until foamy and then gradually pour in the milk, stirring all the time, to obtain a velvety mixture.
  2. Pour the mixture into a bowl set over a pan of very hot water, making sure the water is not touching the bowl, and cook, stirring, until it begins to thicken.
  3. Add the double cream, mix well, then transfer to an ice-cream maker and freeze. If you do not have an ice-cream maker, pour the mixture into a shallow bowl and place in the freezer for about 1 hour, until it is beginning to solidify around the edges. Whisk it well with a fork, then return to the freezer. Repeat this process 3 times and then freeze until firm.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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