Spanish Saffron Honey Ice Cream

Name: Spanish Saffron Honey Ice Cream
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 serving(s)
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

Submitted by Annacia

"A beautiful, delicate and sunny ice-cream. Serve scattered with toasted pistachios or almonds."

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Ready In:: 2hrs 20mins
Ingredients:: 6
Serves:: 6

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

directions

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.