Saffron Rose Water Ice Cream

INGREDIENTS 

• 6 Large Egg Yolks
• 25 Strands Benefit Spice Saffron
• 1.5 Cups Heavy Cream
• 1.5 Cups Whole Milk
• ¾ Cups Sugar
• ½ Teaspoon Kosher Salt
• ¼ Cup Pure Rosewater
• 1 Teaspoon Vanilla Paste
• Optional: Ice Cream Cone, plus Crushed Pistachios and/or Rose Petals for Garnish 

DIRECTIONS 

1. Chill a Medium Bowl in a Larger Bowl of Ice
2. In Separate Bowl, Beat Egg Yolks Until Pale
3. In Saucepan Heat Cream, Milk, Sugar, Salt and Saffron
4. Simmer Cream Mixture over Medium Heat, Whisking Until Sugar Dissolves
5. Add ½ of Hot Cream Mixture into Egg Yolks, Very Slowly, Whisking Constantly
6. Add Yolk and Cream Mixture back into Saucepan
7. Whisk Constantly, and Heat on Low Until Thickened
8. Pour Cream Mixture, now a Custard, through Fine Sieve, into Chilled Bowl, and Stir Until Cool
9. Mix in Rose Water and Vanilla Paste, Cover with Plastic Wrap Touching Cooled Custard, Chill Overnight
10. Freeze Custard in Ice Cream Machine, then Freezer
11. Once Firm, Scoop into Bowl or Cone, Garnish, and Enjoy!