Boil the milk with the saffron and after taking it off the heat add the fresh cream and the vanilla, stirring constantly. Let it cool for 15 minutes. Beat the egg yolks with the sugar until they become frothy and add the milk stirring constantly. Place on low heat and stir until the mix becomes uniform.

Very important:

Do not let it heat too much! Taking off the heat and let it cool stirring carefully. Fill an ice cream form and put it in the freezer.