For preparing mace and saffron ice cream, bring the milk to boil along with saffron.

Remove from flame & leave to infuse for about 30 minutes.

Whisk together the eggs & sugar until pale & keep aside.

Strain the milk & gradually stir in the egg mixture.

Cook the formed mixture until thick in a heavy bottomed pan, stirring often.

Remove from flame, stir in the mace & let it cool.

Freeze it vigorously whisking the partially frozen ice cream at least once during the freezing process.