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Saffron ice cream from the Oltrepò Pavese is a unique delight, enhanced by the precious locally grown saffron. This ice cream represents a perfect fusion of tradition and innovation, paying homage to the area‘s culinary treasure.
Saffron is obtained from a plant called crocus sativus from Asia. Today, it also finds fertile ground in Italy, with particular concentrations in Abruzzo, Marche and Sardinia. In recent years, the Oltrepò Pavese area has also begun to cultivate this species extensively, obtaining a high-quality and sought-after product. Its golden-yellow colour is due to the presence of carotenoids, which are able to transfer these tones to foods containing saffron as an ingredient, albeit used in small doses.
Countless are the properties of this spice, used in phytotherapy against mood disorders and as an antispasmodic. Rich in antioxidants, saffron counteracts cellular ageing and stimulates the digestive system. The number one ally of the nervous system, it also counts among its many benefits those related to body care and cosmetic well-being.
In the kitchen, saffron is used in savoury dishes such as classic risottos or in sauces to accompany main courses, but also in desserts. Swedish tradition has it as the main ingredient in lussekatter, Christmas sweets flavoured with this spice. Back in Italy, it is possible to decline a typically local product such as ice cream, in a more particular and tasty version.
Saffron ice cream has caught on for some time now and it is no longer so rare to find it in ice cream parlours alongside classic chocolate and fiordilatte. Just a few pistils are enough to create a colourful and very aromatic product that will not tire the palate. Be careful not to confuse the colouring given by egg yolks, often used in the art of ice cream making for cream flavours, with that given by saffron, in which case the cost of the product can really make the difference between a quality saffron and a simple flavouring.
INGREDIENTS FOR 6 PEOPLE
- 750 ml whole milk
- 80 ml whipping cream
- 180 g sugar
- 15 mg (1 sachet) of Oltrepò saffron
PROCEDURE
Mix the milk with the cream and saffron. Add the sugar and use the minipimer for a few minutes to make the mixture homogeneous.
Bring to the boil without stopping stirring. At this point you can use an ice cream maker, following the machine‘s instructions, or pour into a steel or glass mould previously placed in the freezer, stirring manually to break up the ice crystals every 40 minutes for 5 hours.
Once this step has been done, you can let the ice cream rest in the freezer for another 5 hours before tasting it. Excellent on its own, but also as an accompaniment to spiced or chocolate cakes.
WINE PAIRING
Passito di Soriasco - Tenuta Riccardi
