 |
Cooking | Health | Nutrition | Weight Gain | Weight Loss | Women | Social Planning | SITEMAP
Saffron Ice-cream Recipe
Made with whole milk heavy cream sugar saffron and eggs
This has a very delicate flavor. It is necessary to follow all the steps and meet temperatures to avoid formation of Ice crystals. The process is simple but takes 2 days to make this ice-cream.
Ingredients
Dairy Base
1. Whole milk: 2½ Cups
2. Heavy whipping cream: ¾ Cup
3. Sugar: 6 Tablespoons
4. Saffron: 20 strands
Emulsifier
5. Egg yolks: 5
6. Sugar: 6 Tablespoons
Method
Dairy base
Add milk, heavy whipping cream, and sugar. Heat it to 165ºF. Cook at 165ºF for five minute. Do Not let it come to a boil. Add Saffron. Cover let it cool. When it reaches room temperature, store it in the refrigerator for over eight hours. This will allow the milk and cream to fully absorb the saffron flavors.
Emulsification
1. Beat egg yolks and sugar till creamy.
2. Keep adding Dairy Base little bit at a time to egg mixture and continue beating the eggs. Continue till all the Dairy Base has been added.
3. Heat the mixture to at least 180º F. Do not let it come to a boil. Cook till the mixture will coats the spoon.
Ageing
Put the Ice cream mixture in the refrigerator for 12 hours.
Make Ice cream per the Ice cream maker instructions. Remove the ice cream from the ice cream maker and put in the freezer for four hours before serving.