White chocolate and saffron ice cream
This is a particular flavour combination ice cream recipe that I came across in the cook book of one of my favourite Spanish restaurants in London, that I used to dine at very frequently before I moved to Rome.
Don’t be tempted to add more saffron strands which can very easily overpower the subtle flavour.
Whisk the sugar and egg yolks together in a bowl until creamy.
Put the milk, cream and saffron in a small pan and heat gently until just steaming. Put in the chocolate pieces and dissolve them while stirring gently.
Gradually whisk in the milk into the the eggs and sugar, making sure the milk is not too hot or it will cook the eggs.
Leave to cool completely, then churn in an ice cream maker.
If you don’t have an ice cream maker, put the mixture into a plastic container in the freezer and stir every 10-15 minutes with a fork to break up the ice crystals, until the ice cream is fully frozen.
Remove the ice cream about 10-15 minutes before serving allowing it to soften.