Saffron, Honey, and Orange Ice Cream

By MooK

Ingredients

• 6 egg yolks
• 1/2 cup light honey (recommended: acacia, alfalfa, or orange blossom)
• 1/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 teaspoon kosher salt
• 1/4 teaspoon saffron threads
• 1/2 teaspoon freshly orange zest from 1 orange

Preparation

Step 1

In a heavy medium saucepan, whisk together egg yolks, honey, and sugar until thoroughly combined. Whisk in cream, milk, and salt, then cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a finger swiped across it leaves a clean line, about 170°F.

Pour through a strainer into an airtight container and stir in saffron and orange zest. Cover and chill in refrigerator until custard drops to 40°F, 4 hours to overnight.

Churn custard according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.