In a small bowl, heat up 2 tbsp of cream (taken from your larger amount of cream) until almost boiling. Crush the saffron strands into the cream, stir and set aside to cool.

Using a high speed blender, blitz your pistachio nuts until they turn into a nut butter. This takes a few minutes. First your pistachios will be broken into small chunks, like flour. Keep blitzing and it will start to change into more of a paste. You will eventually see the oils being released from the nuts and your mixture will end up looking like the consistency of peanut butter. This is exactly what we want, perfect!

Into your large mixing bowl, pour in your double cream (heavy whipping cream), condensed milk, cardamom powder, pistachio butter and saffron infused cream. With the help of your electric hand mixer, beat your mixture until it all comes together. Keep beating until your ice cream mixture is homogenous and thickened.

Spoon or pour your mixture into your storage container. I like to sprinkle some additional chopped pistachios on top and a few additional strands of saffron, just for the pretty. Cover and chill your ice cream for at least six hours or overnight. When you’re ready to enjoy it, remove it from the freezer about 10 minutes before scooping for it to soften slightly. Enjoy!