Helado de azafrán

INGREDIENTS

• 100ml whole milk
• A large pinch of TEENTAJ saffron threads
• 6 cardamom pods, lightly crushed
• 250ml double cream
• 200g condensed milk

• STEP 1

  Place the milk, saffron and cardamom pods in a small saucepan over medium – high heat, and bring the milk to the boiling point (just a few bubbles gathering around the edges). Remove from heat and let infuse for 1 hour.

• STEP 2

  Stir the cream and condensed milk into the infused milk.

• STEP 3

  Pour the mixture through a strainer into an empty bucket. Discard the saffron and cardamom pods . Pl put the storage lid on the tub and freeze for 24 hours.

• STEP 4

  Take the tub out of the freezer, remove the lid and place the tub in the outer container. Install the p lid on the outer bowl lid and lock the lid assembly on the outer bowl. Place the bowl assembly on the motor base and turn the handle clockwise to raise the platform and lock it in place.

• STEP 5

  Select ICE CREAM.

• STEP 6

  Once processing is complete, add the ingredients or remove the ice cream from the tub and serve immediately.