Steps
- Grind ½ teaspoon of saffron threads. Sprinkle over 2 ice cubes in a small bowl and leave until melted.
- Mix 397g of sweetened condensed milk with 1 tablespoon of rosewater, ½ teaspoon of ground cardamom, and the saffron liquid.
- Whip 2 cups of cold heavy cream to stiff peaks. Gently fold in the saffron mixture and ½ cup of chopped raw unsalted pistachios.
- Spoon into a 9 × 5in / 23 × 13cm loaf pan, cover, and freeze for at least 8 hours. Soften for 2-4 minutes before scooping.