Saffron Ice Cream
You can use store bought condensed milk if you don't feel like making it from scratch
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