Name: Saffron Ice Cream
Ingredients: 1 1/2 c Half-and-half; 1 Egg; 1/2 g Saffron; chopped fine; Brandy; 1/3 c Sugar

This love of God is clearly the source or cause of the atoning work of Christ. God does not love men because Christ died for them, Christ died for them because God loved them. The death of the Savior is not to be conceived as restoring in people something on the basis of which we might then win God's love. The sacrifice of Christ does not procure God's affection, as if it were necessary, through His sufferings, to extract love from an otherwise stern, unwilling, reluctant Deity. On the contrary, God's love constrains to the death of Christ and is supremely manifested therein.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs		Dessert	3	Servings

INGREDIENTS

1 1/2	c	Half-and-half
1		Egg
1/2	g	Saffron; chopped fine
		Brandy
1/3	c	Sugar

INSTRUCTIONS

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:44 +0200 (collection)
From: spp@zabriskie.berkeley.edu (Steve Pope)
Soak the saffron in a very small amount of brandy (enough to cover it) for
one hour.  Boil the egg for exactly 45 seconds.  Combine all ingredients
and refrigerate for 1/2 hour. Then follow the usual procedure for your
ice-cream maker (I did this using the smallest model Donvier).
Result: Serves about 3 people.  The saffron flavor was very pronounced --
you would not want to increase the amount of saffron from the above, and
could probably get by with less.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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