• Difficulty medium
  • Preparation 2 days
  • Tipology dessert
  • Portions 8 people


  • 617 g of whole milk
  • 150 g of cream
  • 115 g of sucrose
  • 60 g of dextrose
  • 40 g of powdered glucose syrup DE29
  • 15 g of low-fat milk powder
  • 2 g of locust bean gum
  • 0,5 g of Saffron from the hills of Florence
  • 0.5 g of sea salt
  • 23 kt of Gold Chef crumbs, to taste


Photo and recipe have the only purpose of presenting the product(*).

Cold infuse the saffron in the milk for at least 16 hours.

The next day, weigh the sugars together with the rest of the powders in a bowl. Add the milk you have previously infused with saffron, and lastly add the cream.

Cook everything at 72 degrees C, place in the creamer machine (if you are using a home ice cream maker, thermal shock is recommended) and take the ice cream out of the creamer machine at -8 degrees. The ice cream is now ready to be served in cups and decorated with Gold Chef gold crumbs.