Tidings Magazine

Gelato allo Zafferano

Serves 6 (3 1/2 cups)

Gelato has been a mainstay of Italian life for centuries. Distinctive in texture and flavour, you’ll enjoy this culinary twist.

• 1 1/2 cups whole milk
• 1 1/2 cups 35% cream
• 2/3 cup sugar
• 1/8 tsp saffron powder
• 4 egg yolks

1. Whisk egg yolks and sugar in a bowl until thick and creamy, about 2 minutes.
2. Heat the milk, cream and saffron in a saucepan over medium heat until the mixture bubbles at the edges (do not bring to a boil).
3. Gradually whisk the hot milk/cream mixture into the yolks and sugar mixture, then return to the saucepan.
4. Stir over medium heat until the custard has thickened slightly, leaving a path on the back of the spoon when a finger is drawn across it, about 10 minutes.
5. Pour the custard through a sieve into a bowl. Let cool to room temperature.
6. Process custard in an ice-cream maker. Transfer gelato to container. Cover and freeze until firm, at least 4 hours.