Ingredients (Makes ~1 quart)

• 2 cups whole milk
• 1 cup heavy cream
• ½ cup Saffron Almond Flour (finely ground, blanched)
• ½ cup sugar (or honey for natural sweetness)
• 4 large egg yolks
• 1 teaspoon vanilla extract (or almond extract for extra nuttiness)
• A pinch of salt
• ¼ cup chopped toasted almonds (optional, for texture)

Step 1: Heat the Base

• In a saucepan, whisk milk, cream, Saffron Almond Flour, and half the sugar.
• Heat gently over medium heat until warm (do not boil).

Step 2: Temper the Egg Yolks

• In a separate bowl, whisk egg yolks with the remaining sugar until pale.
• Slowly add a little of the warm milk mixture while whisking to temper.
• Gradually pour yolk mixture back into the saucepan.

Step 3: Cook the Custard

• Stir over low heat until mixture thickens and coats the back of a spoon (170–175°F / 77–80°C).
• Do not let it boil.
• Remove from heat, stir in vanilla (or almond extract) and a pinch of salt.

Step 4: Chill

• Strain the custard into a clean bowl.
• Refrigerate at least 4 hours or until completely chilled.

Step 5: Freeze

• Churn in an ice cream maker according to instructions.
• Add chopped almonds in the last 5 minutes if desired.
• Transfer to a container and freeze until firm (4–6 hours).

Step 6: Serve

• Scoop into bowls or cones.
• Garnish with toasted almonds or a drizzle of honey.

✨ Result: A creamy, nutty Saffron Almond Flour ice cream that’s both wholesome and indulgent.