SERVES 4-6 (MAKES 700ML-750ML)



Stuff Limited (NZ)


I’ve made saffron ice cream many times, and each time I do, I find I make a little change to the recipe. Here’s my best one so far. The pine nuts take the ice cream to another level, giving it a really earthy flavour. pinch of saffron threads 300ml whole milk 300ml double cream 100g pine nuts 125g caster sugar 4 large free-range egg yolks Put the saffron in a pan with the milk and cream. Bring to the boil then remove from the heat and leave to infuse for 1 hour. Toast the pine nuts in a dry pan until just golden. Cool then whiz in a food processor with the sugar. Add the eggs and whiz again to form a smooth paste. Strain the saffron cream over the egg mixture and mix well then pour back into the pan and cook until you have a thick custard that coats the back of a spoon. Leave to cool then chill in the fridge overnight. The next day, churn the ice cream in an ice-cream maker until set. Then scoop into a container and freeze until solid. If you don’t have an ice-cream maker then pour into a tub and freeze for 1 hour before whisking with an electric hand whisk. Repeat this three more times then freeze until solid.