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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the milk and saffron in a saucepan and heat, stirring a few times, until bubbles appear at the edge. Set aside to infuse for 20 minutes. | 2. In a heatproof bowl, whisk the egg yolks and sugar until light and creamy. | 3. Beat the milk into the egg mix, then place the bowl over a pan of barely simmering water (the bowl shouldn't touch the water) and stir until the custard coats the back of a spoon. | 4. Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool. | 5. Strain through a fine sieve and churn in an ice-cream maker according to the instructions. | 6. Scrape into a plastic container and cover the surface with greaseproof paper. Freeze for at least a couple of hours. Remove from the freezer about 15 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	300	ml		188.7332	14.7893	9.7461	10.1173
saffron thread	1	generous		-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
caster sugar	80			-	-	-	-
honey	2	tablespoons		-	-	-	-
double cream	300	ml		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.