Saffron and Almond Ice Cream on Berry Top with Almond Brittle

Slowly melt the sugar in a pan until it starts to turn dark brown. (TIP: As soon as bubbles appear, the time has come). Then the water is added. The liquid is stirred well. Then the almonds are immediately lifted into the sugar. Stir and spread quickly on the baking paper greased with butter and smooth out. Let cool down. Then cut off a piece approx. 1 x 1 cm in size.

In a large saucepan, heat the condensed milk, cream and milk together and bring them to a boil. As soon as the liquid has boiled once, add the saffron and stir. Continue cooking until 1/3 of the liquid has boiled away. Now add the almond powder, rose water and sugar. The cornmeal is now mixed well with a dash of milk and then slowly poured into the warm milk. Incidentally, stir with a whisk. Finally, mix the four egg yolks with the warm liquid. (TIP: Take a ladle out of the warm milk and slowly pour it into a bowl with the egg yolk).

Mix with a whisk at the same time. The milk-egg mixture then blends better with the warm milk without stopping. Now the liquid is boiled until it thickens. (TIP: dip a spoon into the liquid and draw a line on the back of the spoon with your finger. If a line remains, the liquid has the right consistency).

Now the liquid is poured into a bowl and cooled to room temperature. Later this is cooled down in the refrigerator for another two hours.

The liquid is further processed in an ice cream machine according to the instructions / recommendations. If there is no ice machine available, you have to pour the cold liquid into molds and cover them in the freezer.

Put all ingredients in a saucepan and bring to the boil. Then mix with a hand blender and sieve the liquid.