Ingredients:
Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan. Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl . Return to sauce pan and stir over medium-low heat until custard thickness, do not boil. Strain custard in bowl and refrigerate until cold. Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup. Strain mixture into custard and refrigerate. Process the custard in an ice-cream maker accordingly to manufactures instructions. Transfer to containers and freeze. (Can be made 3 days in advance)
By: Sophronia N. Josselin