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- 100 grams sugar
- 4 egg yolks (free range, very fresh)
- 250 ml milk
- 250 ml double cream (or whipping cream)
- 1 teaspoon saffron (a good, loosely heaped teaspoon)
Beat the egg yolks and sugar together until smooth and creamy.
Grind most of the Kesari saffron in a mortar and pestle, and put half of the powder into the milk, and heat until boiling point.
Pour the boiling milk into the beaten yolk/sugar mixture while continuously beating, and then return to the pan.
Continue to warm on low heat until thickened, carefully stirring all the while (copper pans are a God send for this, it never burns).
You probably measured the cream into a jug anyway, so pour the mixture into jug of cream, mix it briefly. Add the rest of the saffron powder.
Just let it sit until it’s cool enough to put in the ice cream machine.
Put it in the ice cream machine according to the instructions. e.g. I switch mine on, let it cool for 5 minutes, then pour the ingredients in and let it mix until I hear it struggle because the mixture is frozen.
Serve with a few strands of the remaining whole Kesari saffron threads atop, or pistachio slivers, or a fleck of gold leaf.
Also, finely ground green cardamom works great instead of saffron.