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1
-add the milk and cream in a medium size sauce pan.
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2
-on medium/high heat gently boil them together.
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3
-add the sugars and stir until dissolved.
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4
-continue to gently boil to reduce the liquid mixture by at least a 1/4. *this will foam quite a bit so do yourself a favor and take a set at the stove, or else you will be cleaning a burnt on, milky mess.
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5
-add the maple syrup, saffron, vanilla bean paste and salt, stir and turn off the heat.
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6
-cover the cream and let all the ingredients steep for at least one hour.
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7
-strain the liquid through a fine mesh strainer and add back into the pot.
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8
-add the reserved (cold) milk to the tapioca starch and mix with your clean fingers until it dissolves and add to the cream.
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9
-stir until it thickens, about 3 minutes.
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10
-store in a lidded container and refrigerate over night. This is necessary so it is completely cool.
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11
-prepare your ice cream maker according to the manufactures directions, ie freeze the container.
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12
-add the cold custard to your ice cream maker and churn according to the manufacturers directions. It took me about 20 minutes. Once the ice cream is finished you can fold in the honey roasted sunflower seeds and store in a freezer safe container and freeze for at least 2-3 hours.
