Spanish Saffron Honey Ice Cream

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

• Ready In: 2 hrs 20 mins
• 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

1. 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.
2. In a heatproof bowl, whisk the egg yolks and sugar until light and creamy.
3. 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.
4. 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.
5. Strain through a fine sieve and churn in an ice-cream maker according to the instructions.
6. 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.