Saffron-Kissed Peach Frozen Custard:Ingredients:
4-5 smallish perfectly ripe peaches, nectarines, white, yellow or combo; Peel and mash only when ready to put in ice cream freezer
3-5 strands of Turkish or Iranian Saffron (use only 1-2 of Spanish saffron)
1/2 cup turbinado sugar
1 cup whole milk
1 egg, beaten
1 cup whipping cream
2 teaspoons vanilla
dash salt (hibiscus, if you have it)
Put sugar, milk and salt and saffron in a saucepan. Stir to combine. Continue stirring occasionally over medium heat taking care not to boil mixture. When it almost boils, reduce heat to low.
Then, pour 1/2 cup of hot milk mixture slowly into beaten egg. After, pour egg mixture into rest of milk, stirring well and constantly. Continue stirring until mixture is slightly thickened about 4 -5 minutes. Remove from heat. Refrigerate overnight.
When ready to finish ice cream, strain custard mixture into bowl. Whisk in whipping cream, vanilla and mashed stone fruit.
Pour into ice cream canister and freeze according to manufacturer's directions.