Saffron, Honey, and Orange Ice Cream Recipe

In a heavy medium saucepan, whisk together egg yolks, honey, and sugar until thoroughly combined. Whisk in cream, milk, and salt, then cook over medium heat, whisking frequently, until a custard forms on the back of a spoon but a finger swiped across it leaves a clean line, about 170°F. Featured Video Pour through a strainer into an airtight container and stir in saffron and orange zest. Cover and chill in refrigerator until custard drops to 40°F, 4 hours to overnight. Churn custard according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.