Saffron Ice Cream & Walnut Brittle
Serves 6
I’m calling it, it’s Christmas.
Pile your plates high, keep plans to the minimum and sign off for few a few days. To anyone who doesn’t have children, enjoy the sleep. To anyone that does, enjoy your nap Grinch-adjacent.
Thank you for following along, I hope I’ve inspired you to add some new recipes to your repertoire.
Until next year,
Alex xo
Saffron Ice Cream
100g sugar
4 egg yolks
250ml milk
250ml double cream
1tsp saffron (a good, loosely heaped tsp)
Walnut Brittle
1tsp oil
75g walnuts
35g honey
1/4 tsp vanilla extract
Pinch of sea salt
To make the ice cream, beat the egg yolks and sugar together.
Using a pestle and mortar, grind the saffron and add half to the milk. Bring the mixture slowly up to the boil and then remove from the heat.
Turn on the mixer and slowly start to add the warm milk to the eggs. Then pour the mix back into the pan, warm together on a low heat, stirring constantly, until it starts to thicken. Remove from the heat and add the cream and remaining saffron.
Put in an ice cream machine and churn for 30 mins.
Make your brittle by lining a tray and preheating the oven to 170C. Put oil, honey and vanilla in a pan and warm over a medium heat. Bake for 12-14 minutes. Allow to cool.
Scoop out your ice cream and top with brittle.