Spanish Saffron Honey Ice Cream |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A beautiful, delicate and sunny ice-cream. Serve scattered with toasted pistachios or almonds. Ingredients:
300 ml whole milk |
1 generous pinch saffron thread |
4 large egg yolks |
80 g caster sugar |
2 tablespoons honey, flowing liquid type |
300 ml double cream |
Directions:
1. Put the milk and saffron in a saucepan and heat, stirring a few times, until bubbles appear at the edge. Set aside to infuse for 20 minutes.
2. In a heatproof bowl, whisk the egg yolks and sugar until light and creamy.
3. Beat the milk into the egg mix, then place the bowl over a pan of barely simmering water (the bowl shouldn't touch the water) and stir until the custard coats the back of a spoon.
4. Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool.
5. Strain through a fine sieve and churn in an ice-cream maker according to the instructions.
6. Scrape into a plastic container and cover the surface with greaseproof paper. Freeze for at least a couple of hours. Remove from the freezer about 15 minutes before serving.
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