Step 1

Dissolve corn starch in ½ cup milk and stir well until smooth.

Step 2

Take the remaining milk and sugar in a large saucepan and bring it to a boil over medium high heat.

Step 3

Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Take the pan off the heat and let it cool on an ice bath.

Step 4

Using a small mortar and pestle, grind the saffron with a pinch of salt until it is a fine powder. Dissolve it in the rose water and let it soak for 15 to 20 minutes.

Step 5

Stir in saffron-rose water, heavy cream and vanilla until well combined.

Step 6

Chill the mixture in refrigerator for several hours/overnight or over an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).

Step 7

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Add the pistachios in the end just when the ice cream is starting to set. Check note below about cream chunks.