Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream maker
Nutritional Information:
108 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 22g Carbohydrate; 62mg Cholesterol; 19mg Sodium
