1. In a medium-sized saucepan, bring all the ingredients to a boil.
2. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
3. Once chilled, freeze in your ice cream maker according to the manufacturer’s directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.