Typical I use saffron into baked goods, so I am expanding my kitchen knowledge by making saffron ice cream. The use of saffron is giving a wonderful egg yolk yellow colour combined with the most fantastic exotic flavour in this ice cream - uuuhmmm.
As other ice cream with Christmas twist you could also have a go with this Christmas ice cream or this nougat ice cream.
This ice cream recipe is carefully calculated following the guidance from my work colleagues, which are some of the world leading ice cream experts ! So this recipe is calculated according to the "golden rules" for good ice cream having higher level of milk solids non fat, correct "ice cream factor" and some "magic" powder (functional food ingredients).
UPDATE 21 December 2015:
This ice cream is being forward for the monthly blogging event Tea Time Treats having the theme of sugar and spice. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.
Saffron ice cream:
- 630 g whole milk, 3-3.5% fat
- 39 g skimmed milk powder
- 96 g sugar
- 32 g glucose syrup as powder
- 6 g ice cream stabiliser
- 1 teaspoon saffron
- Dry-mix all the powder ingredients. Pour them into the milk, as the milk is whipped.
- Pour the milk base into the a cooking pot.
- Heat the ice cream mix over medium heat until hot, but not boiling.
- Pour the ice cream mix into a plastic container with a lid on.
- Cool down the ice cream mix in the refrigerator, let the mix stand for minimum 4 hours or night over.
- Whip the ice cream mix prior to freezing it.
- Pour the mix into the ice cream machine and freeze it into ice cream, which takes around 30-40 minutes.
- Store the ice cream in the freezer.