SAFFRON ICE CREAM WITHOUT AN ICE CREAM MAKER

Take a few teaspoons of cream, put it in a small bowl, heat it quickly in the microwave and dissolve the saffron in it.

Stir well until dissolved. Pour the remaining cream into a bowl, add the saffron dissolved in the cream, stir well, cover the bowl with plastic wrap, and refrigerate for 2 hours.

After two hours, whip the cream, add the condensed milk, and mix well. Coarsely chop the hazelnuts and toast them in a pan for a few minutes. Add the hazelnuts to the ice cream and the puffed rice and mix. Freeze for at least four hours. Serve and garnish with the chocolate sauce.