Saffron & pine nut ice cream

Saffron & pine nut ice cream

By
From
Catalonia
Serves
4-6
Makes
700–750 ml
Photographer
Laura Edwards

I’ve made saffron ice cream many times, and each time I do, I find I make a little change to the recipe. Here’s my best one so far.

I had some pine nuts left‘ over from my recipe for Panellets and I thought I’d try adding them to the saffron ice cream. Well, they take the ice cream to another level, giving it a really earthy flavour that goes extremely well with those panellets.

Ingredients

Quantity Ingredient
pinch saffron threads
300ml whole milk
300ml double cream
100g pine nuts
125g caster sugar
4 large free-range egg yolks

Method

  1. Put the saffron in a pan with the milk and cream. Bring to the boil then remove from the heat and leave to infuse for 1 hour.
  2. Toast the pine nuts in a dry pan until just golden. Cool then whiz in a food processor with the sugar. Add the eggs and whiz again to form a smooth paste.
  3. Strain the saffron cream over the egg mixture and mix well then pour back into the pan and cook until you have a thick custard that coats the back of a spoon. Leave to cool then chill in the fridge overnight.
  4. The next day, churn the ice cream in an ice-cream maker until set. Then scoop into a container and freeze until solid. If you don’t have an ice-cream maker then pour into a tub and freeze for 1 hour before whisking with an electric hand whisk. Repeat this three more times then freeze until solid.
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