Saffron Ice Cream With Rose Water Syrup

• 2 1/2 cups whole milk
• 3/4 cup heavy cream
• 20 saffron strands
• 5 egg yolks
• 2/3 cup sugar
• Rosewater Syrup
• 1 1/2 cups water
• 1/2 cup sugar
• 1 cinnamon stick, broken in half
• 1 teaspoon rose water

1. Bring the milk and heavy cream to a boil.
2. Add the saffron, remove from heat and leave to infuse overnight in the refrigerator.
3. The next morning, beat the egg yolks and sugar in a bowl until smooth and white.
4. Gradually add the saffron infusion, beating well after each addition.
5. On the stove top, place mixture in a metal bowl placed over a pot of rapidly boiling water.
6. Cook until the mixture coats the spoon.
7. Pass the mixture through a fine sieve. Save the saffron filaments and return them to the mixture.
8. Allow to cool. Once cold, chill in a metal bowl in the freezer and remove at 1 hour intervals and beat until set. You can also use an ice cream freezer.
9. To make syrup:
10. Stir 1 1/2 cups water and sugar in a saucepan over medium-low heat until sugar dissolves.
11. Increase heat to medium-high.
12. Add cinnamon stick and boil mixture until syrup is reduced to a scant 1 cup amount, about 10 minutes.
13. Mix in rose water and cool. Serve ice cream in individual bowls and drizzle syrup on top.

milk, heavy cream, saffron strands, egg yolks, sugar, rosewater, water, sugar, cinnamon, water

Taken from www.food.com/recipe/saffron-ice-cream-with-rose-water-syrup-210097 (may not work)