Saffron Ice Cream with Ginger
  • 2 cups milk
  • 9 extra large egg yolks
  • 1 cup whipped cream
  • 1/2 vanilla bean
  • 3/4 cup cane sugar
  • 1/2 cup water
  • 1/4 cup fresh ginger, peeled &chopped
  • 1 pinch fresh nutmeg, grounded
  • 1/4 tsp Saffron threads
  1. Bring milk, whipped cream, saffron and vanilla bean to simmer in a heavy medium sauce pan.
  2. Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.
  3. Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.
  4. Strain custard in bowl and refrigerate until cold. Stir remaining 1/2 cup sugar, water, ginger, and nutmeg in sauce pan until sugar dissolves resembling syrup.
  5. Strain mixture into custard and refrigerate.
  6. Process the custard in an ice-cream maker accordingly to its label instructions.
  7. Transfer to containers and freeze. Can be made 2-3 days in advance.