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1
Combine milk, cream, and saffron in a small saucepan. Bring mixture just to a rolling boil. Remove from the heat and allow to sit, covered, for at least one hour (or alternatively, you cal leave it overnight in the fridge).
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2
In a separate small bowl, whisk together the sugar and egg yolks until well combined. Meanwhile, bring the milk/cream mixture back to a boil.
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3
Add the saffron milk/cream mixture slowly into the eggs, whisking constantly to temper the eggs.
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4
Place this mixture back into the saucepan and cook the mixture over low heat, stirring continuously with a wooden spoon, until it reaches 170 F. The mixture should leave a nice thin coating on the back of a spoon when it's ready.
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5
Remove from the heat and strain it through a fine-meshed sieve into a shallow, wide heatproof bowl, preferably over an ice bath. Stir in the ground cardamom and allow it to cool completely.
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6
Freeze the mixture in an ice-cream maker according to manufacturer's directions.
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7
In the last few minutes or so of churning, when the ice cream is almost finished, add the pistachios.
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8
Store in an ice cream container or any freezer safe container (covering surface with plastic wrap)and allow to freeze for an additional 4-6 hours to firm up a bit before serving.
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9
Recipe adapted slightly from August 1993 issue of Gourmet magazine.
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10
Yields 1.5 pints of ice cream.
