Ingredients
4 large eggs
1 cup whipping cream
2 cups milk
2/3 cup honey
1/4 teaspoon powdered saffron
In a bowl, lightly beat eggs to blend. Add cream, milk, honey, and saffron and stir until combined.
Pour mixture into a litre or larger container of a self-refrigerated or ice- and salt-cooled ice cream maker; freeze according to manufacturer's directions. Serve; ice cream will be soft. Or cover tightly and freeze until firm (or return to ice cream freezer and pack with fresh ice and salt according to manufacturer's directions), 1 to 2 hours. Store in freezer. Makes about 1-1/2 litres.
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