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Although I haven't tried it yet... Saffron Ice Cream sounds like a really good idea. You'd need an ice cream maker though. When I get mine, this'll be one of the first things I'll try.
Ingredients
2 cups milk
1 cup whipping cream
1/2 vanilla bean
9 extra large egg yolks
3/4 cup cane sugar
1/2 cup water
2 pinches of fresh saffron
Pinch of fresh ground nutmeg
Method
Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.
Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.
Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.
Strain custard in bowl and refrigerate until cold.
Stir remaining 1/2 cup sugar, water, nutmeg, in sauce pan until sugar dissolves until resembles syrup.
Strain mixture into custard and refrigerate.
Process the custard in an ice-cream maker accordingly to manufactures instructions.
Transfer to containers and freeze. (Can be made 3 days in advance)
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