Mix the half and half, heavy cream, vanilla bean, and saffron strands in a pot. Keep it over medium flame and bring it to simmer.
2. Step
Let the cream heat up. Meanwhile, add yolks in a bowl and whisk it together. When blended properly, add the sugar whisk again until it turns into a pale yellow color.
3. Step
Next, remove the mixture of cream from the stove at 170 degrees Celsius, Now start adding the cream mixture to the egg yolks little by little and keep on whisking. Pour the hot cream till one-third of the quantity is added, and the eggs become warm. This process of gradually raising the temperature of eggs is called hardening.
4. Step
Strain the mixture through a strainer to eliminate any vanilla pods and lumps, and the mixture becomes smooth and silky.
5. Step
Keep the mixture in the refrigerator and let it cool down to a temperature of 35-40 degrees. It will take around 90 minutes.
6. Step
After cooling, process the mixture in an ice-cream maker. Ensure that the ice-cream maker is on at the time when you pour in the blend.
