The exotic taste and color of saffron, and the classic summer treat that is ice cream. How could you go wrong?

Directions:

1/4 teaspoon threads Organic Moroccan Saffron
1 cup whole milk
1 cup fine caster sugar
1 teaspoon sea salt
2 cups Heavy Whipping cream
2 teaspoon Heilala Vanilla Paste

Instructions
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.
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.
In a mixer combine the saffron infused milk, sugar, and salt. Mix until sugar dissolves.
Add the heavy cream and vanilla and mix until well blended.
Cover this and stick in the fridge for 1 to 2 hours.
Now 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.
You can eat it right away or put it in the freezer. Just remember to take it out 5 to 10 minutes before serving. If you are feeling adventurous and extra exotic try finishing with Melon or Rose syrup

Notes

Yields 5 cups