Blood Orange Saffron Ice Cream
2/3 C. Half & Half
1/2 Tbsp. Saffron
4 Juice from 4 Blood Oranges
4 Egg Yolks, Lightly Beaten
3/4 C. Sugar
2/3 C. Heavy Cream
Pinch of Sea Salt
Put half & half and saffron into a heavy pan and slowly bring to a boil. Remove from heat, cover, and let infuse for at least 30 minutes. Strain and discard saffron. Gently reheat the half & half, add blood orange juice and sugar, and stir until sugar is dissolved. Beat a little of the warm mixture into the egg yolks. Pour egg mixture into the half & half and heat on low. Do not let boil. Stir until the custard is thick enough to coat the back of a spoon; it will take several minutes. Remove from heat and continue to stir until almost cooled. Lightly whip the heavy cream and fold it into the custard, then sir in the sea salt. Freeze in an ice cream maker following the manual instructions OR place into the freezer in a previously frozen bowl and sir every 30 minutes until completely frozen.
1/2 Tbsp. Saffron
4 Juice from 4 Blood Oranges
4 Egg Yolks, Lightly Beaten
3/4 C. Sugar
2/3 C. Heavy Cream
Pinch of Sea Salt
Put half & half and saffron into a heavy pan and slowly bring to a boil. Remove from heat, cover, and let infuse for at least 30 minutes. Strain and discard saffron. Gently reheat the half & half, add blood orange juice and sugar, and stir until sugar is dissolved. Beat a little of the warm mixture into the egg yolks. Pour egg mixture into the half & half and heat on low. Do not let boil. Stir until the custard is thick enough to coat the back of a spoon; it will take several minutes. Remove from heat and continue to stir until almost cooled. Lightly whip the heavy cream and fold it into the custard, then sir in the sea salt. Freeze in an ice cream maker following the manual instructions OR place into the freezer in a previously frozen bowl and sir every 30 minutes until completely frozen.
