. Infuse the Saffron:

• In a small saucepan, heat the milk over low heat (do not boil).
• Add the saffron threads and let them steep for 15 minutes. The milk will turn a golden color.

2. Make the Ice Cream Base:

• In a medium saucepan, whisk together the egg yolks, honey, and salt.
• Slowly add the saffron-infused milk, whisking constantly.
• Cook over low heat, stirring with a wooden spoon until the mixture thickens and coats the back of the spoon (about 5-7 minutes). Do not boil!
• Remove from heat and stir in the heavy cream.

3. Chill the Mixture:

• Pour the mixture into a bowl and let it cool to room temperature.
• Cover and refrigerate for at least 4 hours, or overnight.

4. Churn the Ice Cream:

• Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).

5. Prepare the Pistachio Crumble:

• In a small skillet, melt the butter over medium heat.
• Add the chopped pistachios, sugar, and a pinch of salt.
• Stir frequently until the pistachios are golden and fragrant (about 3-4 minutes).
• Let the crumble cool completely.

6. Serve:

• Scoop the saffron ice cream into bowls.
• Sprinkle with the pistachio crumble and drizzle with a bit more honey if desired.
• Enjoy your luxurious homemade indulgence!