Saffron Ice Cream With Ragout of Mixed Berries

Ice cream:
1/2 tsp (3 mL) saffron
3 Tbsp (45 mL) hot boiling water
2 Tbsp (30 mL) chopped pistachio nuts
1 cup (250 mL) whipping cream
3 Tbsp (45 mL) sucanat or honey
2 egg yolks

Sauce:
1 cup (250 mL) fresh berries
1 Tbsp (15 mL) honey

In a medium saucepan add cream, two egg yolks, sucanat or honey. With a wooden spoon stir until it becomes thick but not curdled. Dissolve saffron in hot water and add saffron-water to the mixture. Let it cool down and poor the mixture in individual containers of your choice. Freeze for six to eight hours or until firm.

On low heat, warm up a small saucepan. Add berries and honey and let it simmer approximately five minutes. Do not let the berries cook simply warm them until the juices start to run. Place it on a plate and put ice cream on top.

Source: alive #209, March 2000