Saffron Milkshake Shots

In large saucepan, simmer cream and 2 cups of the milk until reduced to about 3 1/2 cups. Pour 2 tablespoons hot water over saffron to release its flavor; add to cream mixture. Whisk egg yolks and sugar until pale; gradually whisk in hot cream mixture. Pour back into saucepan; cook over low heat, stirring constantly, until mixture coats the back of a spoon. Add vanilla and salt; cool over an ice bath. Freeze in ice cream maker according to manufacturer's directions. Store in freezer.

For each serving, to order, blend a 2-ounce scoop ice cream with 1/4 cup milk; pour into a shot glass. Garnish with a few saffron threads.

Recipe by Chef Bryn Robson (San Francisco, CA)