This no churn saffron ice cream is the best. Delicious homemade ice cream made with saffron, cardamom and pistachios is the perfect treat.
Place the mixing bowl in the freezer.
In a bowl, mix sweetened condensed milk with bloomed saffron, rose water and ground cardamom. Set aside.
Take the bowl out of the freezer and pour in the heavy cream. Whip the heavy cream until stiff peaks form.
Gently fold in the sweetened condensed milk mixture.
Fold in the chopped pistachios.
Transfer the ice cream to a 9x5 loaf pan and top with more pistachios.
Freeze for at least 8 hours.
Scoop out Persian saffron ice cream and serve.
If you think the color is not yellow enough, add 2 more tablespoons bloomed saffron.