Saffron Ice Cream Base

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%

Method

  1. 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.
  2. Cool the ice cream down in an ice water bath. Let the base age for at least 4 hours before churning it.

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