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1. In a medium pot over medium-low heat, whisk together the milk, heavy cream and 1/2 cup sugar. Allow it to warm up but do not boil. Make sure sugar dissolves then lower heat and keep warm.
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2. Next, grind together the 1 teaspoon sugar and pinch of saffron threads using a mortar and pestle. Grind until the saffron breaks down. You still may see some threads leftover.
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3. Add saffron mixture and rose water into the cream mixture. Whisk to incorporate.
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4. On low heat, slowly add the egg yolks into the cream mixture while whisking at the same time. Continue whisking and keeping on low heat for about 5-8 minutes.
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5. Once everything is mixed well, take the cream mixture and strain it with a small strainer over a bowl to remove leftover saffron threads.
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6. Place mixture in a well-sealed container and refrigerate for at least 4 hours to overnight. At the same time, put the bowl of your ice cream maker into the freezer so it will be nice and cold.
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7. Once mixture is chilled, pour it into the bowl of your ice-cream maker. I am using the Kitchen-Aid Ice Cream attachment. For this attachment, I placed the setting at 1-2 and let it churn for 20 minutes. Process according to manufacturer's instructions.
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8. At the last 2 minutes, add the chopped pistachios. Finish processing.
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9. It will be very soft at this point so place it in a container and in the freezer for at least 2 more hours until ready to serve.
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Recipe Inspired by My Persian Kitchen.
