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Blood Orange and Saffron Ice Cream

Blood Orange and Saffron Ice Cream

Blood Orange and Saffron Ice Cream

Posted by Chef Jenn Martello on Aug 19th 2020

Serves 4

Ingredients:

2 ½cupsHeavy cream
1 1/2cupsWhole milk
1pinchSaffron threads
1tspVanilla extract
1cupSugar
10eachEgg yolks
2tbspOlive Morada Blood orange infused olive oil

Directions:

1. Heat heavy cream, whole milk, vanilla extract, saffron threads and sugar in saucepan over medium heat, bring to a simmer.

2. Whisk yolks in a medium bowl. Slowly whisk in 1 cup of the cream mixture into the egg yolks to temper the eggs.

3. Add tempered egg mixture into the saucepan and stir over low heat until custard thickens. .

4. Strain the custard through a sieve into a bowl and chill for at least 6 hours.

5. Process chilled custard in ice cream maker for 25 minutes. During the last 5 minutes of churning add the blood orange infused olive oil.

6. Freeze for another 12 hours.

7. Scoop and enjoy!

Special thank you to Chef Jenn Martello for photos and recipe!