Saffron Ice Cream

Directions

1. 1
   Over medium heat, bring milk to a low boil with saffron threads in it. Once it boils, set it to simmer, cover and let it sit for 30 minutes.
2. 2
   Allow milk to cool off a bit. You can just transfer it to a bowl or stick in the fridge for 5 to 10 minutes.
3. 3
   In a mixer combine the saffron-infused milk, vanilla sugar, and vanilla salt. Mix until sugar dissolves.
4. 4
   Add heavy cream and vanilla and mix again until well blended. Cover this and stick in the fridge for 1 to 2 hours.
5. 5
   Transfer this liquid to your frozen ice cream maker bowl, set it on the ice cream maker stand, and turn on for 15 to 20 minutes.
6. 6
   You can eat it right away or pop it in the freezer. Just remember to take it out 5 to 10 minutes before serving.
7. 7
   Serve with a smile!
8. 8
   Makes about 1.5 quarts.