Bring the milk and the cream to the boil, add the saffron filaments, remove from heat and leave to infuse overnight. The following morning beat the egg yolks and sugar in a bowl till smooth and white. Pour in a little of the saffron infusion and beat again. Place the eggs mixture and the rest of the saffron infusion in a saucepan and cook at 87ºC for 3 minutes. You can use a double boiler, cook until the mixture coats the spoon. Pass the mixture through a fine sieve, rescue the filaments from the sieve, return them to the mixture and allow to cool. When cold, churn the mixture in an ice cream machine or chill in a bowl in the freezer, remove at 1 hour intervals and beat it, until it has set.
20 saffron filaments
600 ml full cream milk
200 ml double cream
140 g sugar
5 egg yolks, free range and as fresh as possible