Orange Compote with Saffron Ice Cream and Campari Cake

Saffron Ice Cream

Bring milk, cream, saffron and glucose to a boil in a medium-sized saucepan. Remove from heat and cover with plastic wrap and let infuse for 30 minutes at room temperature. Return to stovetop and bring to a simmer. Meanwhile, whisk egg yolks and sugar in a stainless steel mixing bowl until lightened to a pale yellow. Add the yolk-sugar mix