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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I got inspired by a photo to make an ice cream and donuts dessert. I decided to make churros and thought since churros are Spanish, how about a saffron ice cream?! Paired with balsamic strawberries it all tasted amazing (also love the color the saffron gave this rich creamy ice cream! Read more !) Ingredients:
2 1/2 cups organic heavy cream |
1 1/2 cups organic whole milk |
peel of 2 small lemons |
.020 oz spanish saffron |
8 large free range egg yolks |
1 cup granulated sugar, divided |
pinch of sea salt |
luisas churros/saved |
Directions:
1. In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer. Beat until thoroughly smooth and creamy.
2. Put cream, milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Add lemon peel and saffron. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes. See Photo
3. While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.
4. Pull out lemon peels. Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream mixture. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon. You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough. Remove from heat.
5. Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath See Photo. Let cool completely, stirring until completely chilled. See Photo
6. Freeze custard in an ice cream maker according to manufacturer's instructions. See Photo
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