Saffron and Soft Apricot Ice Cream
An ice cream made with saffron and soft apricots.
Ingredients
Saffron threads
5 g
Whole milk
1.05 kg
Milk powder
80 g
Spray-dried glucose
120 g
Light cream
300 g
Stabilizer SE 302
6 g
Caster sugar
280 g
Egg yolks
140 g
Soft apricots
200 g
Instructions
1
Soaking the saffron
Soak the saffron threads in half of the warm milk for 4 minutes.
2
Heating and combining
Add the remaining milk, milk powder, spray-dried glucose, and light cream. When the mixture reaches 35°C, add the stabilizer blended with the caster sugar; when it reaches 40°C, add the egg yolks.
3
Cooking and maturing
Cook like a crème anglaise up to 85°C. Let the mixture mature for 24 hours, then pass it through a fine-mesh sieve, churn, and freeze.
4
Combining
As soon as the saffron ice cream comes out of the machine, fold in the soft apricots.
