Tonight my daughter and I are going to try this recipe for

Saffron Ice-Cream

(It allegedly serves 2-4).

600ml full-cream milk
200ml double cream
20 saffron filaments or sachet of powdered saffron
5 egg yolks, free-range and as fresh as possible
140g sugar

Bring the milk and the cream almost to the boil, add the saffron
filaments, remove from heat and leave to infuse overnight. The following
morning, beat the egg yolks and sugar in a bowl until smooth and white.
Pour in a little of the saffron infusion and beat again. Place the egg
mixture and the rest of the saffron infusion in a saucepan and cook at 87
C for 3 minutes. You can use a bain marie: cook until the mixture coats
the spoon. Pass the mixture through the sieve. Rescue the filaments of
saffron, and return them to the mixture. Allow to cool. When cold, churn
the mixture in an ice-cream machine or chill in a bowl in the freezer,
remove at 1 hour intervals and beat it until set.

Doug


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