ICECREAM WITH SAFFRON AND OLIVE OIL

INGREDIENTS

• 3/4 liter of ice
• 1/2 liter of milk
• 4 egg yolks
• 150 g of sugar
• 12 saffron threads
• 50 ml of olive oil

HOW TO MAKE

• Place milk in a saucepan and add the saffron.
• Bring to a boil, turn off the heat and let steep 5 minutes.
• In a bowl, whisk the egg yolks with sugar and olive oil.
• Pour milk over by filtering using a Chinese to remove the saffron threads.
• Return to saucepan and heat over medium heat, stir until thickened.
• When mixture coats the spoon, put it in the bowl and let cool completely.
• Ideally, leave overnight in the refrigerator.