Ginger Saffron Ice Cream

Ingredients:

• Milk - 2 cups
• whipping cream - 1 cup
• Vanilla bean - 1/2
• Egg yolks - 9 extra large
• Cane sugar - 3/4 cup
• Water - 1/2 cup
• Fresh peeled, chopped, ginger - 1/4 cup
• Fresh saffron threads - 2 small pinches
• Fresh ground nutmeg - 1 pinch

Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan. Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl . Return to sauce pan and stir over medium-low heat until custard thickness, do not boil. Strain custard in bowl and refrigerate until cold. Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup. Strain mixture into custard and refrigerate. Process the custard in an ice-cream maker accordingly to manufacturer’s instructions. Transfer to containers and freeze. (Can be made 3 days in advance)