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Ingredients
- 300 ml whole milk
- 1 generous pinch saffron thread
- 4 large egg yolks
- 80 g caster sugar
- 2 tablespoons honey, flowing liquid type
- 300 ml double cream
Method
- Put the milk and saffron in a saucepan and heat, stirring a few times, until bubbles appear at the edge. Set aside to infuse for 20 minutes.
- In a heatproof bowl, whisk the egg yolks and sugar until light and creamy.
- Beat the milk into the egg mix, then place the bowl over a pan of barely simmering water (the bowl shouldn't touch the water) and stir until the custard coats the back of a spoon.
- Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool.
- Strain through a fine sieve and churn in an ice-cream maker according to the instructions.
- Scrape into a plastic container and cover the surface with greaseproof paper. Freeze for at least a couple of hours. Remove from the freezer about 15 minutes before serving.
