Saffron ice cream and extra virgin olive oil



1/2 liter of milk

4 egg yolks

Sugar 150gr

12 strands of saffron

50gr extra virgin olive oil Great Selection Sandúa

To decorate saffron threads

Boil the milk with saffron

Mix the sugar, egg yolks and extra-virgin olive oil Great Selection Sandúa

Add the milk to the mixture
Set it on fire without boiling but just until the moment before
Cool rapidly over a bowl of ice and introduce into rectangular pan and put in the freezer.
It is advisable to occasionally remove from freezer and move to not crystallize.
In the case of ice cream, put the mixture and do butter

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