Saffron Cream and Rose Water Ice Cream Santa Bianca

The ice cream shop Of Knives It is an absolute Tuscan excellence that this year too has been awarded the three cones of Gambero Rosso, the equivalent of three Michelin stars.

With the ice cream maker Gianfrancesco Cutelli we have been collaborating fruitfully for a few years and soon you will see the fruit, in the meantime we are happy to share with you the recipe of this delicious Saffron ice cream scented with our Rose Water.

time

2h + min rest

people

4

INGREDIENTS

790 grams of fresh milk
136 grams of Sucrose
60 grams of dextrose
(in the absence of these two sugars, replace with 200g of normal sugar)
13 grams of fresh egg yolk (about 1)
3 grams of carob seed flour
0.2 grams of saffron threads
1 gram of sea salt
20ml of Rose Water Saint Bianca

procedure

Heat the milk with the fresh egg yolk, once it reaches 40° add the sugars, the carob seed flour and the salt.

After mixing well, bring the mixture to 85° (this will have pasteurized everything).

Let it cool down to about 60° and add the saffron stigmas, mixing slowly and, once it reaches room temperature, add the rose water, after mixing the mixture, let it rest in the refrigerator for 36 hours.

Once the rest is over, churn in an ice cream maker.

Try serving your ice cream with a spray or two of Essentia | Damask Rose

 

author

Gianfrancesco Cutelli (Coltelli Ice Cream Shop – Pisa)

Rose Water

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