Recipe
preparation

For the ice cream :
Heat the milk with the saffron pistil just to the boiling point. Remove the pistil and set aside to cool slightly.
Whisk together the egg yolks with the sugar, then slowly whisk in the warm milk.
Cook until the mixture coats the back of a wooden spoon, or until it reaches 84°C, and then pass through a sieve.
Once the mixture has cooled, freeze in an ice cream maker according to manufacturer's directions.

For the crispy tuile :
Peel the quinces, cut into small pieces and then lightly poach in syrup (water, sugar, lemon juice).
Peel the apples and cut into small pieces.
Melt the butter with 2 tablespoons of honey in a saucepan and then add the apple and the poached quince. Sauté until softened.
Make tuile dough. Bake the tuiles and after a few moments of cooling, form into cylinders.

To serve your 'croustillants' :
Prepare as in the photograph and then garnish with a red-fruit coulis.