| 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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