Saffron Ice Cream

Adam Robinson, former chef proprietor of the Brackenbury restaurant in west London, used to serve this startlingly yellow ice cream with dark-coloured fruit sorbets, such as blackcurrant or blackberry, for a dramatic visual effect.

Serves 2-4

Ingredients
600ml full-cream milk
200ml double cream
20 saffron filaments or sachet of powdered saffron
5 egg yolks, free-range and as fresh as possible
140g sugar

Instructions
Bring the milk and the cream to the boil, add the saffron filaments, remove from heat and leave to infuse overnight.

The following morning, beat the egg yolks and sugar in a bowl until smooth and white. Pour in a little of the saffron infusion and beat again.

Place the egg mixture and the rest of the saffron infusion in a saucepan and cook at 87°C for 3 minutes. You can use a bain marie: cook until the mixture coats the spoon.

Pass the mixture through the sieve. Rescue the filaments of saffron, and return them to the mixture. Allow to cool. When cold, churn the mixture in an ice-cream machine or chill in a bowl in the freezer, remove at 1 hour intervals and beat it until set.


This recipe was first published on Waitrose.com in May 1999.
 

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