saffron ice cream
- Categories
- Dessert
- Yield
- 3 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Half-and-half |
| 1 | Egg |
| ½ gram | Saffron; chopped fine |
| Brandy | |
| ⅓ cup | Sugar |
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:33:44 +0200 (collection) From: spp@... (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 ½ 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.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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