Saffron Honey Ice Cream: Silky & Orange Infused

Instructions:

1. Start by combining the 1.5 cups of whole milk, 1/2 cup wildflower honey, and the 1/2 tsp crushed saffron threads in your saucepan. Heat this over medium low. You aren't looking for a boil — just a gentle simmer. Once it's warm, whisk in the 2 tbsp orange juice and 1 tbsp zest.
2. In a separate bowl, whisk the 4 egg yolks with 1/4 cup sugar and 1/4 tsp salt until they turn a pale, creamy yellow. Now, here's the part where people usually panic: tempering. Slowly drizzle about half a cup of the warm saffron milk into the yolks while whisking constantly. This warms the eggs up slowly so they don't curdle.
3. Pour the egg mixture back into the saucepan with the rest of the milk. Cook over medium heat, stirring constantly with a wooden spoon. Cook for about 8 to 10 minutes until the liquid thickens and coats the back of the spoon. Don't let it boil! If it boils, the eggs will cook through and ruin the texture.
4. Strain the mixture through your fine mesh sieve into a clean bowl. Stir in the 1.5 cups of chilled heavy cream. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the fridge for at least 4 hours — overnight is even better for the flavors to mature.
5. Pour the cold base into your ice cream maker. Churn according to the manufacturer's directions, usually about 20 minutes until it looks like thick, glistening soft serve. Transfer it to a freezer safe container and let it firm up for at least 4 hours.