Saffron gelato: the recipe


A very intense week…the kind of week where you run a lot, without a great outcome. That’s how I lagged behind and I overlooked both blog and running schedules (sigh :().

Saffron pairing is still in the air and I didn’t resist…I had to test the gelato machine :) Quick quick, I leave you this recipe (that should have deserved a more dedicated post :P) of saffron gelato (excellent! :)).

Saffron gelato

(Doses for 4 persons)

  • 250 g of milk

  • 100 g of cream

  • 100 g of sugar

  • 5 egg yolk

  • a tiny pinch of saffron in pistils

  • 1 tea spoon of vanilla extract

Pour the milk and the cream in a pot and warm them up, without bringing them to boil. Add the vanilla and the saffron, and let it soak in the milky misture for 15-20 min. Beat the yolks and the sugar in another pot. Pour the milk/cream on the yolks and keep stirring under a low flame. Do not bring the custard to boil! As soon as the custard starts to thicken, remove it from the stove. Cover the custard and transfer it in the freezer for 35-40 min. The mixture must be cold prior to be transferred into the gelato machine. Pour the custard in the gelato machine’s bowl, close it and start the program cooling+stirring. As soon as the gelato is ready, stop the machine and transfer it into the freezer for 3-4 hours before serving.