Pazzo di Pozzo Soft Serve with Saffron

1. PREPARE THE BASE

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• Gently heat the milk in a saucepan.

• Add the saffron strands and scrape the seeds from the vanilla beans. Toss both the seeds and pods into the milk.

• Allow the saffron and vanilla to infuse (do not boil!).

• Add the heavy cream, sugar, and honey. Stir well until the sugar is fully dissolved. Turn off the heat.

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2. CHILL

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• Remove the vanilla beans from the mixture.

• Allow the mixture to cool completely in the refrigerator.

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3. MAKE THE ICE CREAM

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• With an ice cream maker: Pour the chilled mixture into the machine and churn until soft and creamy.

• Without an ice cream maker (bag method):

1. Pour the chilled mixture into a resealable freezer bag. For extra security, place it in a second bag to prevent leaks.

2. Fill a larger bag with ice cubes and 400 grams of coarse salt. Place the smaller bag inside and seal tightly.

3. Shake the bag vigorously for about 10 minutes, or until the ice cream reaches a firm consistency.

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4. SERVE

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• If using the bag method, cut a corner off the bag and pipe the ice cream into glasses.

• Finish with a generous drizzle of Pazzo di Pozzo olive oil.

• Add a pinch of flaky sea salt for the perfect balance of creamy, salty, and savory flavors.

 

This is Christmas, Pazzo-style. Serve immediately and watch everyone fall silent after the first bite.