Saffron, pistachio and chocolate-chunk ice cream

Instructions

• Pour milk into a saucepan and crumble in saffron. Bring just to a boil over medium-high heat. Remove from heat and let infuse on counter. Finely grate peel from orange. In a medium-size bowl, using an electric mixer on medium-high, beat egg yolks with sugar until pale yellow and thickened, 2 minutes. Gradually beat in hot saffron milk. Then return mixture to saucepan over medium-low heat. Using a wooden spoon, stir constantly until thick enough to coat the back of spoon, 14 to 16 minutes. Pour into a large bowl. Stir in orange peel and vanilla. Place in the freezer until cold, stirring occasionally, 20 to 25 minutes.

• Meanwhile, finely chop chocolate. Coarsely chop pistachios. When saffron mixture is cold, place cream in a medium-size bowl. Using an electric mixer on medium-high, beat just until thickened and soft peaks barely hold when beaters are lifted, 1 to 2 minutes. Do not beat to stiff peaks. Remove saffron mixture from freezer and gently fold in cream just until no white streaks remain. Sprinkle with chocolate and pistachios, then stir just until evenly mixed. Scrape into a metal container or pour into an ice cream maker and freeze until firm, about 6 hours. If not using an ice cream maker, stir mixture every hour for the first 3 hours, until it sets. Keeps well, covered, at least a week. To serve, let stand at room temperature until slightly softened, 10 minutes. Beautiful in chocolate cups.