Glace miel au safran

• 500 ml/¾ pint milk
• 5 tablespoons honey

In a medium-sized saucepan, combine the milk, honey, double cream and half the sugar and bring gently to the boil, stirring constantly, until the sugar has completely melted.

In the meantime, in a small bowl beat the egg yolks with the remaining sugar. Pour the boiling milk mixture over the eggs; add the saffron and stir over hot but not boiling water until smooth and thick. Strain into