Saffron ice cream and saffron honey

1. Heat the milk and cream in a saucepan over medium heat until simmering. Add the saffron and leave to infuse for 20 minutes off the heat.

2. Meanwhile, whisk the egg yolks with the sugar until the mixture whitens.

3. Stir the saffron honey into the saffron-infused milk and cream mixture.

4. Pour the hot milk and cream mixture over the egg yolks, whisking constantly.

5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard reaches a temperature of 82°C.

6. Remove from heat and let cool completely. You can speed up the process by placing the custard in a cold double boiler and stirring occasionally.

7. When the custard is very cold, pour it into your ice cream maker and let it set according to the manufacturer's instructions.

8. Transfer the ice cream to an airtight container and place it in the freezer for at least 2 hours before serving.