Step 1

Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn’t stick to the bottom of the pan.

Step 2

When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.

Step 3

Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.

Step 4

To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.

Step 5

Serve with a sprinkling of chopped pistachios.