Saffron ice cream recipe

1 1/2 cups half-and-half
1 egg
1/2 gram saffron, chopped fine
brandy
1/3 cup sugar
Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45
seconds. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream
maker.
Serves about 3 people. The saffron flavor was very pronounced -- you would not want to increase the amount of
saffron from the above, and could probably get by with less.