Sunday, September 9, 2012
Saffron ice cream
I used up the rest of the saffron!
Note: saffron is expensive. For most recipes (maybe not this one), you can usually substitute turmeric.
1/2 cup whole milk
1 cup heavy cream
1/2 cup sugar
Scant 1/2 teaspoon saffron threads
3 large egg yolks
Warm the milk, sugar and cream in a small saucepan. Remove from the heat and add the saffron. Let steep in the fridge for 4 hours. Strain that into a medium saucepan, reserving the saffron. Rewarm the cream mixture. Whisk together the egg yolks in a separate bowl. Slow pour the warm cream mixture into the egg yolks, whisking constantly, then scrape back into the saucepan.
Stir the mixture constantly over medium heat until it thickens and coats the spatula. Pour through the strainer and add the saffron threads back in. Chill thoroughly, and make according to your ice cream maker's instructions.