Saffron ice cream in pistils
HOMEMADE ICE CREAM
- 3 g saffron pistils
- 500 ml of fresh liquid cream
- 250 ml of whole milk
- 150 g of granulated sugar
- 6 egg yolks
- A pinch of salt
How to make saffron ice cream saffron
Heat the milk and cream and beat the egg yolks with the sugar.
Add the saffron infusion to the milk and cream mixture. After that, pour it over the eggs and sugar. Now cook until the mixture thickens.
Let cool, cover and put the resulting cream in the refrigerator for 2 hours. Then, transfer the mixture to the ice cream maker and run it until it reaches the desired consistency, or for those who do not have one, manually stir the ice cream every 30 minutes and place it back in the freezer from time to time.
When reaching the desired consistency, the ice cream is ready to be enjoyed with decorations and accompaniments as desired. Store it in the freezer in an airtight container.
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