Step 1

Combine the milk, cream, and saffron in a small saucepan. Bring the mixture to a rolling boil. Remove from the heat and allow to sit, covered, for at least one hour to infuse (or alternatively, cover and allow to sit overnight in the fridge).

Step 2

In a separate small bowl, whisk together the sugar and egg yolks until well combined. Meanwhile, bring the milk and cream mixture back to a boil.

Step 3

Temper the hot cream mixture slowly into the egg yolks, whisking constantly with your other hand while pouring. Place the mixture into a medium saucepan and cook over low heat, stirring continuously with a wooden spoon, until it reaches 170°F (76°C). It should leave a nice thin coating on the back of a spoon.

Step 4

Remove from the heat and strain through a fine-meshed sieve into a shallow, wide heatproof bowl, set over an ice bath. Whisk in the ground cardamom and cool the mixture completely, stirring every few minutes.

Step 5

Freeze the mixture in an ice-cream maker according to manufacturers directions. In the last few minutes of churning, add the chopped pistachios. Store in an ice cream container or other container (covering the surface with plastic wrap)–and allow to freeze for an additional 4 to 6 hours to firm up before serving.