Saffron Ice Cream Base

Preparation info
  • Yield:

    1 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Milk 640 g 1 lb 6.56 oz 64%


  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 leas