Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds. Combine all ingredients and refrigerate for 1/2 hour. Then follow the usual procedure for your ice-cream maker (I did this using the smallest model Donvier).

Result: Serves about 3 people. The saffron flavor was very pronounced - you would not want to increase the amount of saffron from the above, and could probably get by with less.