For this semifreddo you don’t have to make custard. I thought that I would give you another variation. The ice cream will be quite light with this recipe.
Place saffron threads in atablespoon of warm water and allow to soak briefly. Line a cake tin leaving excess plastic wrap hanging over the edges, as it will have to cover the ice cream later. In the meantime beat the egg yolk with the sugar into a creamy mixture. Add the saffron and stir.