PISTACHIO, HONEY & SAFFRON ICE CREAM
In a bowl beat the egg yolks, sugar and honey until thick and pale.
Slowly bring the milk to the boil in a saucepan and then pour over the egg yolk mixture.
Return to the saucepan and stir the mixture constantly over the heat until it forms a film on the back of a wooden spoon (Do not let it boil or it will separate)
Remove the pan from the heat, leave it to cool and then stir in the cream saffron and pistachio.
Place in an ice-cream maker to freeze.
Serve with a sprinkling of crushed pistachios.
MAKES APPROX 1 1/4 PINTS
4 organic egg yolks
60 grams caster sugar
300 ml whole organic milk
60ml runny honey
300 ml crème fraiche
1/2 tsp saffron threads
150 grams of pistachio nuts
Soak 1/2 tsp. saffron threads in 1 tbsp of the 300ml milk