Saffron Ice Cream With Rose Water Syrup - cooking recipe

Ingredients

2 1/2 cups whole milk
3/4 cup heavy cream
20 saffron strands
5 egg yolks
2/3 cup sugar
Rosewater Syrup
1 1/2 cups water
1/2 cup sugar
1 cinnamon stick, broken in half
1 teaspoon rose water

Preparation

Bring the milk and heavy cream to a boil.
Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
Gradually add the saffron infusion, beating well after each addition.
On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
Cook until the mixture coats the spoon.
Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
To make syrup:
Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
Increase heat to medium-high.
Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.