Saffron Orange ice cream
Saffron and orange is a delicious flavour combination that somehow joins the two parts into a special combination-flavour of its own! The custard base used provides a worthy frame, with great consistency and texture.
  • 0.5 gram saffron of good quality
  • grated peel of 1 orange
  • 4 egg yolks
  • 125 (1/2 cup) ml sugar
  • 1 teaspoon inverted sugar (Agave nectar, corn syrup, or the likes)
  • 150 ml (0.6 cup) orange juice
  • 300 ml (1¼ cup) cream
  • 150 ml (0.6 cup) milk
  1. Put all ingredients - except for the orange juice - together in a sauce pan, turn on the heat and - while stirring - bring the ice cream base it up to about 82-85º Celsius/179-185º F (Some would settle already for a temperature in the region of 77-82º C/170-179º F, although this depends on how thoroughly you want to pasteurise your ice cream base).
  2. Once the ice cream base has reached the desired temperature, take it off the heat, add the orange juice and let cool down (and, preferably, chill in the fridge).
  3. Once the ice cream base is cool/chilled, churn it in your ice cream machine according to instructions, or still-freeze (using your freezer only: see the special post on good advise on this).
  4. Once churned, store in a freezer-safe container, and cover with plastic film and lid.
This recipe applies the "modern" custard-making method where basically all ingredients are mixed together from the start, thus skipping the more traditional "tempering the eggs"-phase found in many recipes. Both methods work, but the modern approach obviously simplifies the process. If you are worried about lumps, make sure to whisk well during the cooking and - to be extra sure - pass the finished result through a sieve.