For the first tentative days of Spring.
This gelato has a wonderful, chewy consistency naturally due to the honey, meaning it stays soft and scoopable. The saffron is not too strong and provides a beautiful pale primrose colour.
You can easily use normal oranges if you prefer.
Make this the night before you want to churn and serve it to allow the flavours to develop.
Serves 6-8
4 egg yolks
100g sugar
250ml whole milk
500ml cream
120g honey (I used millefiori)
A pinch of salt
Peeled zest of 2 blood oranges (or 1 large normal orange)
A good pinch of saffron threads (at least 8 stamens) or just under half a teaspoon of powdered saffron
Whisk the egg yolks with the sugar in a bowl.
Warm the milk, cream, saffron and peeled orange zest in a small saucepan and bring just to a scald.
Remove from the heat and pour over the egg yolk mixture, whisking well to mix. Return the mixture to the pan and cook over a medium-low heat, whisking steadily all the time, until it is double cream consistency and bubbles are beginning to form around the edge (this should take around 10 minutes at least). Whisk in the honey and salt and then decant into a clean container. Leave to cool before covering and placing in the fridge to mature overnight.
The next day strain the mixture, pressing well through a sieve to extract all the flavours from the saffron and orange peel.
Churn according to your ice cream maker’s instructions.