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Saffron Ice Cream

Saffron Ice Cream

Warm christmas flavours in this saffron ice cream.
Using a no-cook recipe.


Here I use my latest no-cook base for a saffron ice cream.
The texture is superb and super smooth. It has the exact rich texture I like with a little chew and a nice creamy melt.
The key is the well balanced recipe and the stabilizer blend.

The stabilizer I use are.
Carboxymethyl Cellulose
Carboxymethyl Cellulose or CMC or Cellulose gum or Tylo Powder. It is a thickener that has great ice crystal suppression power. It’s used by sugar crafters to create modeling paste. The great thing is that it hydrates cold so no need to heat the mix.
Guar Gum
Guar gum also hydrates cold and gives the ice cream body.
Xanthan gum
Also hydrates cold and I use this in my blend until I get get my hands on lambda carrageenan.

You can of course use your own favourite stabilizers here but if you make this without cooking they need to hydrate cold.

I use 0.5g saffron, this gives a nice mild saffron flavor. If you want more flavour you can double that amount.

Also remember, if you use milk and cream with a different fat content you can load this in the calculator and change the fat content.

Last, I use raw egg yolks here. If this makes you uncomfortable just cook the base instead. I personally like this no-cook method a lot. You get the emulsification of the eggs and a great texture without any cooked egg flavour.


I make this using a no-cook method but you can of course use any method you like. See this page for more info Ice Cream Process

  • Add all dry ingredients to a bowl and mix well
  • Add the milk, cream and cognac to a blender
  • Blend on low and add the dry ingredients
  • Blend on high for a short while to mix. (If you have a very high power blender like I have then the mix can start to curdle and split if you mix it too long on max speed. 30 seconds should be fine)
  • Turn speed back to low and add the egg yolks
  • Run just a short while to incorporate
  • Optional, rest in fridge for two hours
  • Run in ice cream machine


IngredientWeight (g)Amount (%)
Milk (3.0%)420.039.54
Cream (40.0%)370.034.84
Skim milk powder40.03.77
Egg yolk51.04.80
Carboxymethyl Cellulose1.000.09
Guar gum0.300.03
Xanthan gum0.300.03


Butter fat15.2 %
Total fat16.5 %
MSNF9.0 %
TSNF25.3 %
Total solids42.0 %
PAC total276.5
Freezing point-3.5 C, 25.6 F
Weight1062.1 g
Final weight1062.1 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat15.2 %
Other fat1.3 %
Total fat16.5 %
Sugar15.2 %
MSNF9.0 %
MSNF/Water15.5 %
Other solids1.0 %
TSNF25.3 %
Total solids42.0 %
Water58.0 %
Stabilizers0.15 %
Stabilizers/Water0.26 %
Egg yolks4.8 %
Egg yolk lecithin0.4 %
PAC se273.7
PAC salt0.9
PAC alcohol1.9
PAC total276.5
PAC normalized471.7
FP SE-2.9 C, 26.7 F
FP MSNF-0.4 C, 31.3 F
FP Salt-0.1 C, 31.8 F
FP Alcohol-0.1 C, 31.8 F
Freezing point-3.5 C, 25.6 F
Frozen water @-14.0 C, 6.8 F69.9 %
Temp at 65%-11.9 C, 10.7 F
Temp at 70%-14.0 C, 6.7 F
Temp at 75%-17.0 C, 1.4 F

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