Saffron Ice Cream
2006-07-16
Chris Shenton, Irene Gray

Steve Pope on rec.food.cooking mentioning this and it sounded
interesting.  We modified the basic French Vanilla ice cream recipe
that came with our cheap ice cream maker, leaving out the vanilla
so the saffron comes through. The amounts here just fit our maker.

We had saffron from Whole Foods, overpriced, poorly packaged, but
reasonably tasty.  Next time we used the Spanish saffron we got from
Penzey's; perhaps later we'll try the very well priced stuff from
saffron.com.

1/8	tsp	Saffron threads
1	Tbs	Brandy

3		Eggs
1 1/2	Cup	Whole Milk
1	Cup	Sugar
1	pinch	Salt
2	Cup	Cream (heavy whipping cream, 36% fat)

Crush and infuse Saffron threads in Brandy for 30 minutes or longer.

Beat Eggs and Milk together in large saucepan,
over double boiler if you're worried about curdling.
Add Sugar and Salt and cook over low heat (double boiler)
stirring constantly until thickened and a custard is formed, about 10 minutes.
Mixture should coat the back of a spoon.
Cool, then add Cream and Saffron Brandy mixture.
NOTE: the mixture must be cool before adding any alcohol like
Vanilla extract or Saffron Brandy, else it will explode.

This should make 4 1/2 C mixture, the max our ice cream maker can handle.

Mix well and refrigerate overnight.
Churn in ice cream maker per its instructions,
then freeze overnight. 

$Id: saffron_icecream.txt,v 1.4 2007/05/15 12:40:32 chris Exp $