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

How to Make Hawaian Ginger Saffron Ice Cream

• 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, ginger, 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)