Saffron Honey Ice Cream

Saffron-Honey flavor:
9 tablespoons water
3/4 teaspoon (scant) saffron threads
1/3 cup honey

Ice cream base:
4 cups whipping cream
2 cups whole milk
10 large egg yolks

For honey-saffron flavor:
Simmer 9 tablespoons water and saffron in small saucepan until reduced by half, about 5 minutes. Stir in honey. Set aside.

For ice cream base:
Bring cream and milk to simmer in heavy large saucepan. Whisk yolks to blend in large bowl. Gradually whisk hot cream mixture into yolks. Return mixture to same saucepan. Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil). Chill until cold.

Make in 1 scr34m maker following manufacturer’s instructions.