He managed to send over two, yes two, sachets of saffron!!
|It's the gold of the culinary world!|
But I am so glad I made this ice cream despite the cold weather, the flavours were delicious and I wanted to finish the whole tub!
This is an adapted recipe by Hugh Fearnley-Whittingstall:
200ml whole milk
A pinch of saffron
60g golden caster sugar (or refinded caster sugar)
200ml double cream
1-2 tbsp of runny honey ( I used Waitrose Honey Orange Blossom, it has a lovely scent to it)
A small handful of crushed pistachios (my addition)
Put the milk and saffron in a saucepan and heat, stirring a few times. Wait until bubbles appear on the sides and set aside to infuse for 20 minutes.
Whisk the egg yolks and sugar in a heatproof bowl until pale and creamy.
Add the milk into the egg mix and place the bowl over a bain marie, stir until the custard coats the back of a spoon.
Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool.
Pass the custard through a fine sieve and pour it into your ice cream machine, using the machine's instructions when doing so. Once done, freeze for at least a couple of hours.
Remove from the freezer about 15 minutes before serving.
I decided to have a middle eastern theme to the treat, having the cold ice cream followed by a nice warm chai.
|Heating and ice cream don't go well!|
|And as my boyfriend pointed out, where are the spoons?!|
I can't wait to make this for my own and my boyfriend's parents. I think they will both enjoy it!
When (if perhaps) the British summer comes around again, I will be revisiting this recipe without a doubt! I'm just glad I have some left in freezer which I can scoop into sooner!
p.s Don't forget the final of GBBO tomorrow!!