Step 1

Soak saffron strands in hot water while you whip the cream. Alternatively, add saffron and cold water to a microwave safe bowl and heat for 25-30 seconds.

Step 2

In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment. Whip the cream till it forms stiff peaks.

Step 3

Add a scoop of whipped cream into the condensed milk bowl and mix to combine. This lightens the condensed milk. Then pour the condensed milk into the whipped cream. Using a spatula (not whisk) gently fold the two together till you reach a silky-smooth consistency.

Step 4

Add soaked saffron along with the liquid, crushed cardamom, rose water and chopped nuts into the bowl and gently fold it in. Mix till well combined.

Step 5

Pour this mix into a parchment lined metal pan or a glass bowl. Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer. Chill for 6-8 hours for the ice cream to set properly. Enjoy!