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)
125ml whole milk
250ml heavy cream
scant 1/2 teaspoon saffron threads
3 large egg yolks
1. Warm milk, cream and sugar in a saucepan. Remove from heat and add saffron. Pour into a small glass or bowl and steep in the fridge for 4 hours.
2. Strain the saffron-infused mixture into a medium saucepan. Keep the saffron threads in a bowl. Reheat the saffron-infused mixture.
3. In another bowl, whisk the egg yolks. Then pour the warm saffron-infused mixture into the egg yolks, whisking constantly, then pour the warmed whisked egg yolks back into the saucepan.
4. In medium heat, stir the mixture constantly with a heatproof spatula. Scrap the bottom of the saucepan frequently, until the mixture thickens and coats the spatula.
5. Pour the custard through the strainer and add saffron threads. Stir until cool over an ice bath.
6. Chill mixture in the fridge, then freeze in your ice-cream maker according to the manufacturer’s instructions.