Saffron Ice Cream Base

Name: Saffron Ice Cream Base
Yield: Yield: 1 kg/2 lb 3.2 oz
Cuisine: United States
Ingredients: Milk 640 g 1 lb 6.56 oz 64%; Heavy cream 85 g 3 oz 8.5%; Saffron 2 g .07 oz .2%; Powdered milk 40 g 1.41 oz 4%; Sugar 160 g 5.64 oz 16%; Ice cream stabilizer 3 g .11 oz .3%; Egg yolks 70 g 2.47 oz 7%

Preparation info

Yield:
1 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Milk 640 g 1 lb 6.56 oz 64%

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

Follow the modern ice cream method. Add the saffron at the beginning of the recipe along with the milk and heavy cream. It will infuse its flavor into the base as it cooks. It will be removed when the base is passed through a fine-mesh sieve.
Cool the ice cream down in an ice water bath. Let the base age for at leas