Spanish Saffron Honey Ice Cream - cooking recipe

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

Preparation

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.