Saffron ice cream

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Golden from the saffron and smooth from the cream. In Sweden, saffron buns are what December tastes like, and this is that flavour in an ice cream.

Skoopa is the app for anyone who makes ice cream in a Ninja Creami. The website is the recipe book. The app is the lab.

Ingredients

• 240 mlwhole milk
• 170 mlwhipping cream
• 80 ggranulated sugar
• 1 tspvanilla extract
• 0.4 gsaffron (one small jar)
• Pinch of salt

Method

1. 1. Grind the saffron with a teaspoon of the sugar in a pestle and mortar until it's a fine powder.
2. 2. Whisk the saffron into the milk, cream, the rest of the sugar, the vanilla and the salt until the sugar has dissolved.
3. 3. Pour it into the tub up to the max fill line, put the lid on and freeze it level for at least 24 hours, so it's solid all the way through and flat on top.
4. 4. Run the Ice Cream programme. If it looks crumbly, give it a re-spin.

•No pestle and mortar? Crush the saffron and sugar in a mug with the back of a spoon.

•Crumble a ginger nut over the top when you serve it.

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