Indian Cooking Recipe : Hawaiian Ginger Saffron Ice Cream Ingredients : 2 cups milk 1 cup whipping cream ½ vanilla bean 9 extra large egg yolks ¾ cup cane sugar ½ cup water ¼ cup fresh peeled, chopped, ginger 2 pinches of fresh saffron Pinch of fresh ground nutmeg Method : Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan. Gradually whisk egg yolks and ¼ 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 ½ 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.