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Saffron Milkshake Shots



– 3 cups Real California heavy cream – 8 cups Real California whole milk – 1 1/2 teaspoons saffron threads – 1 cup egg yolks (about 16) – 1 cup sugar – 1/2 teaspoon vanilla – 1/4 teaspoon salt – Saffron threads, for garnish
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In large saucepan, simmer cream and 2 cups of the milk until reduced to about 3 1/2 cups. Pour 2 tablespoons hot water over saffron to release its flavor; add to cream mixture. Whisk egg yolks and sugar until pale; gradually whisk in hot cream mixture. Pour back into saucepan; cook over low heat, stirring constantly, until mixture coats the back of a spoon. Add vanilla and salt; cool over an ice bath. Freeze in ice cream maker according to manufacturer's directions. Store in freezer.

For each serving, to order, blend a 2-ounce scoop ice cream with 1/4 cup milk; pour into a shot glass. Garnish with a few saffron threads.

Recipe by Chef Bryn Robson (San Francisco, CA)

Per Order:

Yield: 24 servings