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5
from 1 vote
Saffron Ice Cream
You can use store bought condensed milk if you don't feel like making it from scratch
Recipe Category:
Dessert
All Rights Reserved:
An original recipe from Lavender and Lime
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