Ice Cream with Saffron

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons sugar
• 1 tablespoon honey
• ½ teaspoon kosher salt
• 3 tablespoons all-purpose flour
• ⅓ cup black and/or white sesame seeds
• 1 big pinch of saffron threads
• ¼ cup olive oil
• 2 pints vanilla ice cream

Steps

1. Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
2. Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than ¼" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet.
3. Do Ahead: Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
4. Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10–12 minutes. Stir in oil.
5. Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.