Saffron Ice Cream

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.