Ingredients:
6 egg yolks
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
1/2 teaspoon salt (optional)
1/2 teaspoon Argyle Australian Saffron, finely ground
1/4 cup pure rosewater
1/2 teaspoon vanilla extract
Method
First, place your saffron in a small amount of warm milk to infuse, ideally for about 30 minutes while you start other steps.
In a medium thick-bottomed pot, whisk the cream with the milk and slowly heat the to boiling while stirring.
Add the vanilla extract and saffron (& infused milk).
Turn the heat down and on low heat, stir occasionally while doing the next step.
Beat egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or whisk while pouring.
Add in the rosewater while still stirring
Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should coat the back of the spoon).
Churn in an ice cream maker until finished. If you don’t have an ice-cream churner, you can pop it in the freezer and vigorously stir it every 30 minutes or so to break up the ice, until it is frozen.
Photo Credit: Sarah Cirillo