BASTANI
cream milk egg yolks sugar vanilla extract saffron rose water
the yolks and sugar until pale yellow.
the milk and vanilla.
the egg/sugar mixture with the milk/vanilla mixture.
until it reaches 170F. Then remove from heat and add the saffron.
in the cream. Refrigerate covered overnight.
in an ice cream mixer.
in a container you can cover for 4 hours.
in a bowl or between wafers.
full recipe linked below