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
• 1/4 cup fresh peeled, chopped, Ginger
• 2 pinches of fresh Saffron
• Pinch of fresh ground Nutmeg

Method:

1. Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.
2. Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.
3. Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.
4. Strain custard in bowl and refrigerate until cold.
5. Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup.
6. Strain mixture into custard and refrigerate.
7. Process the custard in an ice-cream maker accordingly to manufactures instructions.
8. Transfer to containers and freeze. (Can be made 3 days in advance)

Recipe courtesy of Sophronia