Saffron Flavor Gelato

Ingredients

• Egg yolks – 5 (a bit of egg white won’t hurt)
  
  

• Luxlait crème (46%) – 180 ml
  
  

• Fresh milk (1%) – 570 ml
  
  

• Sugar – 160 g (150 g for less sweet, 170–180 g for sweeter)
  
  

• Salt – pinch
  
  

• Saffron – ½ tsp threads, ground & bloomed in 2 tbsp ice water
  
  

• Pistachios – 100 g, chopped (or lightly roasted)
  
  

Instructions

1. Bloom saffron
   
   

   • Grind ½ tsp saffron threads.
     
     

   • Stir into 2 tbsp ice water. Let sit until golden-red.
     
     

2. Heat milk + cream
   
   

   • In a saucepan, combine:
     
     

     • 570 ml milk
       
       

     • 180 ml cream
       
       

     • pinch salt
       
       

   • Warm to 75 °C, just steaming.
     
     

   • Stir in the saffron infusion.
     
     

3. Whisk yolks + sugar
   
   

   • In a bowl, whisk 5 yolks + 160 g sugar until pale and thick.
     
     

4. Temper
   
   

   • Slowly whisk ~150 ml of hot milk/cream into yolks.
     
     

   • Pour yolk mixture back into saucepan.
     
     

5. Cook custard
   
   

   • Stir over medium-low heat until it thickens and reaches 82–84 °C (nappe stage).
     
     

   • Do not let it exceed 85 °C.
     
     

6. Cool
   
   

   • Strain into a clean bowl.
     
     

   • Cool quickly over an ice bath.
     
     

   • Refrigerate 4–6 hours (or overnight).
     
     

7. Freeze without machine
   
   

   • Pour custard into a shallow freezer-safe dish.
     
     

   • Freeze 15–30 minutes, then whisk vigorously.
     
     

   • Repeat every 15–30 minutes for 2–3 hours until thick and creamy.
     
     

   • Mix in 100 g pistachios during the last stirring round.
     
     

8. Final freeze
   
   

   • Transfer to a container.
     
     

   • Cover with parchment/plastic wrap against surface.
     
     

   • Freeze 2–3 hours (or overnight) before serving.