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Gelato allo Zafferano
Saffron Ice-Cream
Preparation info
- For
6
- Difficulty
Easy
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This is more my own contribution to the ice-cream world more than a traditional speciality. It was my aim to celebrate saffron, one of the most sought after and expensive spices in the world. I believe it constitutes an expression of modern Italian cooking without being too clever.
Ingredients
600 ml 1 pint pinch 8
Method
Bring the milk to the boil in a pan and add the saffron. Beat the egg yolks and sugar together in a bowl until foamy and then gradually pour in the milk, stirring all the time, to obtain a velvety mixture.
Pour the mixture into a bowl set over a pan of very hot water, making sure the water is not touching the bowl, and cook, stirring, until it begins to thicken.
Add the double c