Saffron Nectarine Ice Cream

ingredients

• 1/2 cup sugar
• 2 nectarine
• 1 tsp vanilla extract
• 2 tbsp brown sugar
• 1.5 cups heavy cream
• 1 cup whole milk
• 3 egg yolks
• 15-20 strands saffron
• a lil salt
• 1/2 tsp xantham gum

notes

shes floral! shes fruity! just like you!!

i assume you have an ice cream maker. i often leave the base to chill overnight, so account for that.

directions

cook the nectarine down with brown sugar and vanilla.

in a separate pot, combine cream, milk, sugar, saffron. if you wish, you can let the saffron infuse before cooking for an hour.

remove the mixture from the heat, then temper the eggs with a bit of the mixture. then, add the egg + base mixture to the pan to simmer until thickened (and about 80 C).

let cool in fridge for about 30 minutes, remove saffron, then run through a fine sieve to remove any cooked egg bits.

blend with 1/2 the nectarine mixture, sprinkling xanthum gum over the top.

store overnight.

churn the next day, adding in the remaining nectarine mixture.

enjoy!!