Saffron Ice Cream

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, vanilla sugar, and vanilla salt. Mix until sugar dissolves.

Add heavy cream and vanilla and mix again until well blended. Cover this and stick in the fridge for 1 to 2 hours.

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 pop it in the freezer. Just remember to take it out 5 to 10 minutes before serving.

Serve with a smile!

Makes about 1.5 quarts.