Bring milk and saffron to boil. Simmer for 5 to 10 minutes then cool and strain. In a bowl mix together the egg yolks, honey and sugar until creamy. Whisk in the flavoured milk a little at a time.
Cook in a bain marie for about 15 minutes until the mixture coats the back of a wooden spoon. Keep stirring all the time to avoid lumps. Then cool and put the mixture in the fridge for at least 24 hours. Remove cloves. When you are ready to churn, add the lightly whipped double cream.
Churn the chilled mixture in an ice cream maker for 30 minutes. Freeze until required.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6|
|Calories from Fat: 119 (46%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 242.2mg||75 %|
|Sodium 17.5mg||1 %|
|Potassium 41.4mg||1 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.1g|
|Protein 3.2g||5 %|
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Calories per serving: 258
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