Ice Cream With Saffron Oil And Sesame Wafer
['2 tablespoons unsalted butter', '2 tablespoons sugar', '1 tablespoon honey', '1/2 teaspoon kosher salt', '3 tablespoons all-purpose flour', '1/3 cup black and/or white sesame seeds', '1 big pinch of saffron threads', '1/4 cup olive oil', '2 pints vanilla ice cream']
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.
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.
Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
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.
Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.
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