Saffron Ice Cream
Serves 6
Ingredients:
1/5 litre milk
12 saffron threads
4 egg yolks
150g sugar
50ml extra virgin olive oil
To decorate:
A couple of saffron threads
Method:
Boil the milk in a pan with the saffron threads. In a separate bowl beat the egg yolks and mix together with the sugar and olive oil.
Combine with the milk mixture and heat gently making sure it doesn’t boil.
Cool quickly over a bowl of ice and place in the freezer in a suitable container for at least 3 hours. Stir occasionally to avoid crystallisation.
Sprinkle with a couple of saffron threads before serving.
Serving suggestions:
-Serve with hot or cold rice pudding, sprinkling both with ground cinnamon and a little orange flower water
-Serve small portions on chilled ratatouille, sprinkling the ice cream with sea salt flakes
-Serve as an accompaniment to curry, sprinkled with sliced fresh mint leaves and sea salt flakes
Recipe developed by the Hotel Industry and Tourism School of Madrid. Pictures by Fernando Ramajo.
Tagged in Recipes