Posted by: lisetta | July 20, 2008

Saffron Dreams

Realizing your dreams satisfies like little else, especially when things turn out better than you imagined. By all accounts (Ann, Jennifer, Chris), my saffron gelato’s a winner. To come up with this recipe, I synthesized a variety of gelato recipes on the web.  Who needs Capogiro West? 

Lisetta’s Saffron Gelato Light

2 cups of 2% milk

1 cup light cream

200 mg powdered saffron, plus a pinch of broken threads

4 egg yolks

scant 1/2 cup sugar

Warm the dairy in a saucepan over low heat with the saffron.

Beat the eggs yolks and sugar until light and fluffy.

Add about a fourth a cup of the saffron milk to the egg mixture, whisking continuously so that the eggs don’t cook and curdle. 

Pour the eggs slowly into the warm milk on the stove, again whisking all the while (and whistling while you work?)

Bring it to an almost boil, then remove from heat, let it cool and put it in the fridge for a few hours.

Distract yourself with internet surfing and grocery shopping, then prepare and eat a mediterranean baked fish stew, wondering why you didn’t invite anyone over yet dreaming of dessert.

  Churn the saffron custard in an ice cream maker,           witnessing its slow and certain transformation into         gelato. Call your neighbor over to try it, even if she’s     sleeping, knowing this is going to be way too good to   eat alone.







Eat it with New Jersey blueberries, in the height of their season, then pat yourself on the back and imagine the blueberry sorbet you can make later this week, or the olive oil gelato you’ve now got the confidence to attempt (maybe next week?).

How can milk in its frozen custard form be so delicious, but otherwise utterly unappetizing? (Pun intended. Read again, Missy, out loud.) While nowhere near as rich as the chocolate gelato I made in January, this lighter version of gelato is perfect for summertime, and for sharing. 

 Jennifer and Chris



  1. Yay! Interesting…

  2. […] last summer when I shared my  saffron gelato with friends, Chris shared that he really liked making bread pudding, and I attempted making it a […]

  3. […] in this blog: saffron scented fish, Combal Zero’s perfect saffron risotto, my own take on saffron gelato. Who knew there was as such a thing as saffron scented […]

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