- 1 1/2 cups half-and-half
- 1 egg
- 1/2 gram saffron, chopped fine brandy
- 1/3 cup sugar
1. Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds.
2. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream maker.
3. The saffron flavor was very pronounced you would not want to increase the amount of saffron from the above, and could probably get by with less.
Serves about 3 people.