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Infuse saffron in a small amount of lukewarm milk for about 10 minutes.
In a bowl, mix the infused milk with saffron, cream, olive oil, skim milk powder, and salt. Sprinkle the xanthan gum and whisk vigorously.
Transfer the mixture to the Ninja Creami container and freeze for 24 hours.
The next day, insert the container in the Ninja Creami and launch the 'Ice Cream' program.
If the texture is too firm, use the Respin to soften the consistency.