Put your saffron threads in a small bowls with 1 tablespoon on warm water to infuse. Once infused set aside to cool fully.

Place sweetened condensed milk in the fridge to keep cold.

Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).

Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.

Now you have your ice cream base add in your ground pistachios, cardamon & saffron infused liquid. Mix on medium speed until all ingredients are evenly distributed.

Transfer your ice cream to a large resealable container and freeze at least 6 hours or overnight before scooping and serving.