This months IHS favourite comes from Lin Ducker, unit leader and lecturer on our Diploma in Nutritional Therapy.
When Lin isn’t educating and inspiring a new generation of Nutritional Therapists she is busily growing and harvesting organic, premium grade saffron on her small farm, 35km outside of Marrakesh. Saffron has been prized for millennia in many cultures for the rich colour, fragrance and unique flavour it delivers to food. It has also been used for it’s medicinal properties with emerging research suggesting this wonderful spice may be a preventive and curative treatment for a number of today’s chronic health conditions. So this month we are bringing you one of Lin’s very own saffron recipes….and a lovely summer treat in the bargain. This might be indulgent, but my word is it good!!! For more information about Lin’s saffron go to www.zahoursaffron.com
Makes approx 800ml of ice-cream
You will need
4 organic egg yolks
60 grams caster sugar
60ml organic runny honey
300 ml whole organic milk
300 ml crème fraiche
1/2 tsp saffron threads
150 grams of pistachio nuts
Method
Soak 1/2 tsp. saffron threads in 1 tbsp of the 300ml milk.
In a bowl beat the egg yolks and sugar until thick and pale.
Slowly bring the milk to the boil in a saucepan and then pour over the egg yolk mixture and honey.
Return to the saucepan and stir the mixture constantly over the heat until it forms a film on the back of a wooden spoon (Do not let it boil or it will separate)
Remove the pan from the heat, leave it to cool and then stir in the cream saffron and pistachio.
Place in an ice-cream maker to freeze.
Serve with a sprinkling of crushed pistachios.
