Ice Cream With Saffron Oil And Sesame Wafer

Directions

1. 1.

   Preheat oven to 350°F. 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. 2.

   Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet.

3. 3.

   Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.

4. 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. 5.

   Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.