Spanish Saffron Honey Ice Cream – a delicious recipe with milk, generous, egg yolks, caster sugar, honey, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the milk and saffron in a saucepan and heat, stirring a few times, until bubbles appear at the edge. Set aside to infuse for 20 minutes.
2
In a heatproof bowl, whisk the egg yolks and sugar until light and creamy.
3
Beat the milk into the egg mix, then place the bowl over a pan of barely simmering water (the bowl shouldn't touch the water) and stir until the custard coats the back of a spoon.
4
Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool.
5
Strain through a fine sieve and churn in an ice-cream maker according to the instructions.
6
Scrape into a plastic container and cover the surface with greaseproof paper. Freeze for at least a couple of hours. Remove from the freezer about 15 minutes before serving.
548
kcal
Calories
39
g
Fat
33
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 300 ml whole milk, 1 generous pinch saffron thread, 4 large egg yolks, 80 g caster sugar, and more.
Yes, Spanish Saffron Honey Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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