Saffron and raisins ice cream

Ingredients:
3 egg yolks
70 gr sugar
a pinch of salt
1/3 cup Marsala wine
1 gr saffron powder

Whisk eggs and sugar very well, until the mixture is pale and light. Add wine, saffron and salt and cook on a low flame about 7-8 minutes. Let the cream get cold and place it in the ice-cream maker.
Add:
 200 ml cream
200 ml whole milk

 Prepare the ice-cream  following your ice-cream maker instructions.

Baked asparagus cream, with azelnuts crema di asparagi al forno, con le nocciole

Serves 4:

250 gr asparagus, boiled
250 ml milk
250 ml cream
salt
4 tbs parmesan cheese , grated
fresh basil, 6-7 leafs
5 egg's yolks

Cut the asparagus tips and set them aside.
Heat milk with cream and a pinch of salt; add the parmesan and stir well.
In the food processor, mix asparagus, a pinch of salt, parmesan cheese and yolks. Cover this cream with running milk and cream and pour it in four little oven dishes. Bake them  in a bain-marie at 170º about 30 minutes.
Add the asparagus tips and a few crushed hazelnuts before serving.

Summer sweet loafs for the bread machinepani dolci estivi nella macchina del pane

Milk and raisin bread

50 gr semolina flour

450 gr bread flour (11% proteins)

8 gr fresh yeast or 4 gr SAF yeast

300 gr whole milk, lukewarm

45 gr unsalted butter, very soft

3 tbs sugar

1 ts salt

125 gr raisin, softened in hot water

Basic or Sweet Loaf program.

Crust: medium

Melt the yeast in a little amount of the milk.

Mix semolina and bread flour and put them in the bread pan, after milk, salt, sugar and butter.

Add melted yeast and start the program.

Add raisin, drained and dried, at the acoustic signal.

Challah

500 gr bread flour

1 ts salt

1 ½ ts SAF yeast

50 gr butter, melted

2 beaten eggs

3 tbs honey

175 gr lukewarm water

Basic or Sweet Loaf program.

Crust: medium

Put in the bread pan water, eggs, butter, honey and salt. Add flour and, at the and, yeast.

(Recipe from Sara Lewsis, "Je fais mon pain", First Editions)