I have an abundance of saffron in my kitchen, from different parts of the world. My mom bought me some from Italy when they visited Tuscany. And this is the one I used to make my saffron ice cream.
Head straight on to the Recipe For ♥ Saffron Ice Cream ♥
It is amazing how perspectives can differ between people. Despite having lost a close friend to this pandemic, I am not afraid. I worry about my parents getting sick. But I know that there is nothing I can do to control that. I have upped my sanitising regime to keep us as healthy as possible. And I have impressed upon my domestic worker that she needs to take care. Especially as her husband is quite old. The other day I got home from shopping and she came into the scullery to talk to me. I use the counters there to unpack my groceries, as they are sealed and easy to clean. She watched as I took the groceries out of the bag. And while I sprayed a cloth with sanitister and wiped everything down.
Today’s inspirational recipe from Lavender and Lime ♥ Saffron Ice Cream ♥ #LavenderAndLime Share on X
She told me that she had not been doing that, but seeing what I did, she would do the same. Her exact words to me were “Tandy, this virus has taught us so much. How to keep ourselves and our things clean”. She is lucky to live in a proper home, but many people in her suburb live in shacks. They have no access to running water, and this virus has presented many problems to a lot of people. Many stone and mortar dwellings in rural South Africa do not have running water. Can you imagine trying to wash your hands for 40 seconds when you walk to collect water each day? Just the simple act of using sanitising spray and wiping down our groceries might affect the health of millions of people. And to take this awful illness as a learning experience and with such positivity makes me realise just how blessed I am.
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Saffron Ice Cream
Ingredients
For the condensed milk
- 250 mls milk
- 100 g fructose
- 0.625 mls bicarbonate of soda
For the ice cream
- 195 g condensed milk
- Large pinch saffron threads
- 250 mls cream
Method
For the condensed milk
- Place the milk fructose into a sauce pan
- Bring to the boil and immediately reduce the temperature
- Leave on a low temperature setting to reduce, stirring occasionally
- It should take about an hour to thicken
- As soon as it thickens, take off the heat and stir in the bicarbonate of soda
For the ice cream
- Weigh off the condensed milk into a bowl
- Add the saffron and leave to infuse for 20 minutes
- Pour the cream into a mixing bowl and whisk until stiff
- Add the condensed milk and whisk to combine
- Pour into a freezer proof container and freeze for at least 4 hours before serving
Inspiration published on Lavender and Lime August 17:
-
- 2018 – Raspberry Syrup
- 2016 – World Atlas Of Food
- 2015 – Coconut Banana Loaf
- 2014 – The Headmaster’s Wife
- 2012 – Sweet Pastry
- 2011 – Coriander Pesto Chicken Pasta
- 2010 – Chicken With Olives And Sun Dried Tomatoes
Has this pandemic left you feeling stressed or blessed? And what lessons has it taught you?
Your domestic is luckier than many, Tandy. We are also being careful like this. I visited my doctor at Sandton Clinic today for an annual checkup which I’ve already delayed for four months. He told me some awful stories about C-19. Quite scary.
There are some terrible stories out there. I see my Doctor every 2 weeks and he has also told me some terrible ones. Hope all was OK with your check up 🙂
I love the idea of saffron ice cream. This has never crossed my mind.
I absolutely loved it so I hope you try it 🙂
it’s a shame this pandemic is having such an impact on those who were already struggling to get by.
This is the sad reality world wide.
Interesting way to make condensemilk..
It is so easy 🙂
Being without running water now would be so hard. I know some of the rural native American areas in this country have the same problem. I love saffron though and since it’s supposed to be anti-inflammatory probably a good add to the diet now.
It is scary that in America people still don’t have running water. I never knew that.
An abundance of saffron, I’m sure we are all a little envious. Your gelato sounds terrific.
I am very grateful to have a stash of this at present as I would not be adding it to my shopping list right now 🙂