saffron milk and honey

base ice cream template

• 133.3 g honey

$$\text{ce}200gsucrose\times (\frac{\text{ce}fructose}{\text{ce}1.50sucrose}\times \frac{\text{ce}0.40honey}{\text{ce}fructose}+\frac{\text{ce}glucose}{\text{ce}0.75sucrose}\times \frac{\text{ce}0.30honey}{\text{ce}glucose})$$

- [relative sweetness of sugars](https://elchemy.com/blogs/food-nutrition/glucose-vs-fructose-vs-sucrose-a-chemical-breakdown-for-food-amp-beverage-producers)
- [composition of honey](https://ific.org/resources/articles/what-is-honey/)

• 20-30 threads saffron, bloomed on ice cubes ~1 h
• vanilla