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Saffron Ice Cream

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  • 1 1/2 c Half-and-half
  • 1 Egg
  • 1/2 g Saffron; chopped fine
  • Brandy
  • 1/3 c Sugar


From: (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)
From: (Steve Pope) Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream maker (I did this using the smallest model Donvier).
Result: Serves about 3 people. The saffron flavor was very pronounced -- you would not want to increase the amount of saffron from the above, and could probably get by with less.
From archives. Downloaded from Glen's MM Recipe Archive,