saffron vanilla bean ice cream

Rohes Material's Saffron Vanilla Bean Ice Cream

Serves 5

Ingredients:

1. 3/2 cups (720 ml) heavy cream
2. 1 cup (240 ml) whole milk
3. 8 egg yolks
4. 1 1/4 cups (270 g) white sugar
5. 1 vanilla bean, split and scraped
6. 1/4 teaspoon saffron threads
7. 1/4 teaspoon salt

Instructions:

1. Combine the heavy cream and vanilla bean seeds in a saucepan and heat over medium heat until simmering. Remove from heat and let it steep for 30 minutes. Strain the mixture to remove the vanilla beans.
2. Soak the saffron threads in a tablespoon of hot water.
3. In a separate saucepan, warm the whole milk, sugar, and salt over medium heat until the sugar dissolves; remove from heat.
4. Whisk the egg yolks in a separate bowl, then gradually add the warmed milk mixture while continuously whisking to prevent scrambling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (coats the back of a spoon).
5. Stir in the soaked saffron and its liquid. Mix in the strained saffron-infused cream.
6. Let the mixture cool completely, then churn it in an ice cream maker according to the manufacturer's instructions.
7. Transfer the ice cream to an airtight container and freeze for 2-3 hours until set.

Additional Insights:

While this recipe serves as a basic guide, more detailed instructions can be found in trusted sources or cookbooks for achieving the perfect texture and taste. Keep in mind the overall cooking time and temperature requirements to ensure the custard base is fully cooked and safe for consumption. Adjusting the amount of saffron or vanilla to your liking can also enhance the overall flavor profile.

Source: Adapted with selective enrichment from available sources.