Steps
- Bring 1 liter of whole milk to a gentle boil in a large heavy saucepan over low heat, stirring frequently.
- Simmer until one-third of the original volume remains. Stir the surface cream and milk solids from the sides back into the milk often.
- Stir in ⅓ cup of sugar until dissolved, then add ¼ teaspoon of ground cardamom and 1 pinch of saffron strands.
- Add 2 tablespoons of chopped almonds, 2 tablespoons of chopped pistachios, 2 tablespoons of chopped cashews, and ½ cup of whipping cream. Bring just to a gentle boil and remove from the heat.
- Cover and cool. Pour into popsicle molds, fit the lids and sticks, and freeze for 7-8 hours, until firm.
- Warm the outside of the molds between your palms and unmold onto a plate.