If you’re a long time follower of my food blog, I’m sure you’d have come across recipes that I adapted from David Lebovitz here. Yes, I’m a big fan of his. Only last year did I managed to buy one of his earliest book, The Perfect Scoop. And only last weekend did I finally officiated his book by trying one of his ice-cream recipe. I choose saffron ice-cream because I’m intrigued with saffron.
Tsk, there is no step-by-step photos here as they’re pretty straight forward.
p/s: Here’s a confession. I actually used 3 large eggs (including the egg white) instead of 3 large egg yolks. Thankfully the ice-cream turned out yummy and looks and feel like ice-cream. LOL.
Adapted from The Perfect Scoop by David Lebovitz
About 500ml (2 cups)
1/2 cup (125ml) whole milk
1 cup (250ml) heavy cream
1/2 cup (100g) sugar
scant 1/2 teaspoon saffron threads
3 large egg yolks
1. Warm milk, cream and sugar in a small saucepan. Remove from heat and add saffron. Pour into a small bowl and steep in the fridge for 4 hours.
2. Strain the saffron-infused mixture into a medium saucepan. Rescue the saffron threads and put them in a medium bowl. Rewarm the saffron-infused mixture.
3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm saffron-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom frequently as you stir, until the mixture thickens and coats the spatula.
5. Pour the custard through the strainer and stir to incorporate the saffron threads. Stir until cool over an ice bath.
6. Chill mixture thoroughly in the fridge, then freeze in your ice-cream maker according to the manufacturer’s instructions.