3 cups Real California heavy cream
8 cups Real California whole milk
1 1/2 teaspoons saffron threads
1 cup egg yolks (about 16)
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
Saffron threads, for garnish
In large saucepan, simmer cream and 2 cups of the milk until reduced to about 3 1/2 cups. Pour 2 tablespoons hot water over saffron to release its flavor; add to cream mixture. Whisk egg yolks and sugar until pale; gradually whisk in hot cream mixture. Pour back into saucepan; cook over low heat, stirring constantly, until mixture coats the back of a spoon. Add vanilla and salt; cool over an ice bath. Freeze in ice cream maker according to manufacturer’s directions. Store in freezer.
For each serving, to order, blend a 2-ounce scoop ice cream with 1/4 cup milk; pour into a shot glass. Garnish with a few saffron threads.
Recipe by Chef Bryn Robson, San Francisco, Calif.
