Saffron Ice Cream
- 1 1/2 c Half-and-half
- 1 Egg
- 1/2 g Saffron; chopped fine
- Brandy
- 1/3 c Sugar
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)
From: spp@zabriskie.berkeley.edu (Steve Pope)
Soak the saffron in a very small amount of brandy (enough to cover it) for
one hour. Boil the egg for exactly 45 seconds. Combine all ingredients
and refrigerate for 1/2 hour. Then follow the usual procedure for your
ice-cream maker (I did this using the smallest model Donvier).
Result: Serves about 3 people. The saffron flavor was very pronounced --
you would not want to increase the amount of saffron from the above, and
could probably get by with less.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)
From: spp@zabriskie.berkeley.edu (Steve Pope)
Soak the saffron in a very small amount of brandy (enough to cover it) for
one hour. Boil the egg for exactly 45 seconds. Combine all ingredients
and refrigerate for 1/2 hour. Then follow the usual procedure for your
ice-cream maker (I did this using the smallest model Donvier).
Result: Serves about 3 people. The saffron flavor was very pronounced --
you would not want to increase the amount of saffron from the above, and
could probably get by with less.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
