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1
Warm the milk, cream, and sugar in a small saucepan.
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2
Remove from the heat and add the saffron.
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3
Pour into a small bowl and steep in the refrigerator for 4 hours.
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4
Strain the saffron-infused mixture into a medium saucepan.
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5
Rescue the threads of saffron and put them in a medium bowl.
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6
Set the strainer over the top.
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7
Rewarm the saffron-infused mixture.
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8
In a separate medium bowl, whisk together the egg yolks.
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9
Slowly pour the warm saffron mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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10
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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11
Pour the custard through the strainer and stir to incorporate the saffron threads.
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12
Stir until cool over an ice bath.
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13
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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14
Be sure to scrape off any saffron threads stuck to the dasher and stir them back into the frozen ice cream.
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15
To make SaffronPine Nut Ice Cream, add 1/4 cup toasted pine nuts (see page 13) to the ice cream during the last 5 minutes of churning.
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16
Serve Saffron Ice Cream with Vanilla-Poached Quince.
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17
To poach the quince, for 6 to 8 servings you need to start out with 3 quinces (2 pounds, 1 kg).
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18
Peel and quarter the quinces, then remove the seeds and cores with a melon baller.
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19
In a nonreactive saucepan, heat 1 1/2 cups (300 g) sugar, 4 cups (1 liter) water, and 1 vanilla bean, split lengthwise.
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20
While the syrup is heating, cut the quinces into 1-inch (3-cm) slices.
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21
Add the quince slices to the syrup, cover with a round of parchment paper, and cook at a gentle simmer for about 1 1/2 hours, or until the quince slices are rosy and tender.
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22
Let cool to room temperature, then serve the quince slices with a scoop of Saffron Ice Cream and some of the delicious poaching liquid, which can be reduced to a thick syrup before serving.
