Petit Vacherin et sa Glace aux Pistils de Safran

• 18 fl.oz. (½ litre) milk
• 2 fl.oz. (50

Using a wire whisk, work together the egg yolks and about one-third of the sugar in a bowl, until the whisk leaves a trail when lifted.

Put the milk in a saucepan with the remaining sugar and bring to the boil. Pour the boiling milk onto the egg mixture, whisking continuously. Pour back into the saucepan and set over low heat and cook. Stir continuously with a spatula, until the mixture