Saffron Ice Cream

Name: Saffron Ice Cream
Yield: makes about 2 cups (500 ml)
Ingredients: 1/2 cup (125 ml) whole milk; 1 cup (250 ml) heavy cream; 1/2 cup (100 g) sugar; Scant 1/2 teaspoon saffron threads; 3 large egg yolks

December 9, 2011

After an exotic Indian or Moroccan feast, sprinkle this ice cream (and your guests) with a few drops of rosewater and top it all off (the ice cream, not your guests) with a few toasted pine nuts. For a stunning presentation, serve it on a platter with thinly sliced oranges dusted with cinnamon and scattered with candied French Almonds (page 189).

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