Directions:
- Put the milk and saffron in a saucepan and heat, stirring a few times, until bubbles appear at the edge. Set aside to infuse for 20 minutes.
- In a heatproof bowl, whisk the egg yolks and sugar until light and creamy.
- Beat the milk into the egg mix, then place the bowl over a pan of barely simmering water (the bowl shouldn't touch the water) and stir until the custard coats the back of a spoon.
- Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool.
- Strain through a fine sieve and churn in an ice-cream maker according to the instructions.
- Scrape into a plastic container and cover the surface with greaseproof paper. Freeze for at least a couple of hours. Remove from the freezer about 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.88 Kcal (619 kJ) | ||
| Calories from fat | 39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 7% | |
|---|---|---|---|
| Cholesterol | 126.04mg | 42% | |
| Sodium | 69.36mg | 3% | |
| Potassium | 130.41mg | 3% | |
| Total Carbs | 22g | 7% | |
| Sugars | 21.66g | 87% | |
| Protein | 5.89g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 95.14 Kcal (398 kJ) | ||
| Calories from fat | 25.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 7% | |
|---|---|---|---|
| Cholesterol | 81.08mg | 42% | |
| Sodium | 44.62mg | 3% | |
| Potassium | 83.9mg | 3% | |
| Total Carbs | 14.15g | 7% | |
| Sugars | 13.94g | 87% | |
| Protein | 3.79g | 12% | |
| Iron | 0.4mg | 4% | |
| Calcium | 58.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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