Saffron Ice cream
1 ½ Cup milk
1 ½ Cup cream
2/3 Cup sugar
5 egg yolks
5 Tablespoons rose water
10-15 threads saffron
Soak saffron in rose water.
Heat milk, cream and half the sugar in a saucepan and bring them to just below boil.
Beat egg yolks and remaining sugar until it doubles in volume and turns pale yellow.
Temper the egg mixture with the cream mixture. Return to saucepan.
Heat the mixture until it thickens - coats the back of the spoon.
Cool the mixture. Strain the saffron rose water to the mixture.
Pour mixture into ice cream maker and follow its standard instructions for making ice cream.