Vanilla Saffron Gelato

• 2 cups whole milk
• 1 cup heavy cream
• 1 vanilla pod, split open lengthways
• 2 teaspoons glucose syrup or a mild, light runny honey
• 1 1/3 cups sugar
• 1/4 cup skimmed milk powder
• 2 tablespoons saffron threads
• 1 large leaf of gelatin or 4 teaspoons agar-agar

1. In a small bowl, mix together the sugar, milk powder and saffron.
2. Put the milk, cream and glucose or honey in a pan. Heat over a low flame. When the milk is steaming, add the sugar mixture in a steady stream, stirring constantly. When the mixture approaches a simmer, remove it from the heat.
3. If using gelatin, bloom it for a few minutes in cold water then stir into the mix.
4. If using agar-agar, sprinkle it on the top of the hot mixture and leave for five minutes before stirring thoroughly.
5. Set the gelato base, covered, in an ice bath, uncovering and whisking occasionally until cold. Strain, before transferring it to an ice-cream machine.
6. For the creamiest texture, let the gelato freeze as hard as it will go in the machine before taking it out, then transfer it to the freezer for at least an hour to firm up a little before serving.

milk, heavy cream, vanilla, glucose syrup, sugar, milk powder, saffron threads, gelatin

Taken from food52.com/recipes/62538-vanilla-saffron-gelato (may not work)