Saffron Ice Cream

Ingredients:

1 cup milk

2/3 cup sugar

pinch of salt

5 egg yolks

2 cups heavy cream

saffron

Lightly toast the saffron, cool it down and make a powder.

Heat milk, sugar and salt.

when the milk is warm our over the saffron and keep reheating until it almost boils. Don't boil.

Whisk the yolks.

Temper milk in the yolks then put in the pot and cook until it reaches the right consistency, close to a creme anglais.

Pour the milk egg yolk mixture into the cream, cool it down completely and put into the ice cream machine.

Serve with roasted figs.

Comments

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