1 pint of ice cream
Slowly, and while continuously whisking the mixture, incorporate the hot milk into the yolk mixture. It is very important that you continue whisking, else the yolks will scramble.
To prepare the custard, pour the mixture back in to the pan and over medium heat, gently heat the mixture, stirring often.
The mixture will start to thicken. Continue heating until the mixture coats the back of a wooden spoon and if you run your finger along the back of the spoon, the streak remains without the cream running down through the streak.
Remove from heat immediately.
Do not over heat as the eggs will curdle (done that before!).
Whisk the mixture for a minute to stop the custard from cooking further.
Stir in the saffron and let sit for 5 minutes for the strands to release color (they will continue to color even after).
Cool the mixture to room temperature.
Cover the custard with plastic wrap and refrirgerate for atleast two hours until completely cold.
At this point, you can process the mixture in an ice cream machine according to manufacturer's instructions.
Don't fret. It really is simple to make ice cream without all the gadgets. I used to be under the false impression that it was tedious and painful but seriously, it just needs a teeny bit of commitment.
Once the custard mixture is cold, move it to the freezer.
After about 45 minutes, check on the mixture.
If it has started freezing on the edges, remove and whip up the mixture with a hand-held mixer to break the ice crystals and incorporate some air to create the fluffiness.
Return to the freezer and repeat the whisking every hour, three more times.
Freeze the mixture for atleast 6 hours or overnight, depending on the texture you like.
Scoop and enjoy! :)