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Saffron and Mace Ice Cream
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Ingredients
Preparation Method Put the saffron into a ladle and heat it over a naked flame to encourage it to release its color and perfume. Take care that it does not darken too much or burn. Put the milk an saffron into a large saucepan. Bring almost to the boil, then remove from the heat and leave to incuse for 30 minutes. Combine the egg yolks and sugar in a bowl. Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted. Strain the milk and gradually whisk it into the egg mixture. Cook the custard carefully in a heavy saucepan over a low heat, or cook it in the top of a double boiler , stirring constantly until it is thick enough to coat the back of a wooden spoon. Remove the custard from the heat, stir in the mace and set it aside to cool, stirring it from time to time to prevent skin formation Freeze in a sorbetière following the manufacturer's instructions. Or still-freeze (refer to home), vigorously whisking the partially frozen ice at least once during the freezing process.
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