|½ gram||Saffron; chopped fine|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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