• Put the kettle on with just a little water and bring to a boil. We only need ½ a tablespoon. Then leave it for about 10 minutes while you get all your ingredients measured and equipment ready.

  Make yourself a hot drink with the rest of the water?

Make the Liquid Saffron (Bloomed Saffron)

• Tip the saffron and a pinch of sugar into your mortar and grind the saffron in a circular motion until it's ground up into a fine powder.
• Add the hot water, stir and set aside. This is your bloomed saffron, or liquid saffron.

  Leave it to soak while you chop the pistachios.

Other Prep Work

• Pistachios. Grind the pistachios coarsely. You can do this in a food chopper, with a pestle and mortar on using a rolling pin and plastic bag.

  If using a food chopper, pulse it, to get a coarse grind. Some of it will be finer, but that only adds to the texture of our Persian saffron ice cream.
• Condensed Milk. Tip out the condensed milk into a medium-sized bowl.
• Add the liquid saffron, ground cardamom, rose water and vanilla paste and mix well with a wooden spoon or spatula. Set aside.

Let's Make the Ice Cream

• Whisk the cream on high until stiff.
• Pour the flavoured condensed milk onto the whipped cream and with your beaters, whisk everything until you have a thick, homogenous mix.
• Fold in the chopped pistachios.
• Pour the whole mixture into the loaf tin or any freezer-proof dish you're using.

  Cover with cling film, letting the film touch the surface, and freeze for at least 6 hours, or overnight.

To Serve

• You can either top your whole ice cream with ground pistachios and roses, then serve. Or serve the individual portions, letting everyone top their own ice cream as they wish.
• To serve as ice cream sandwiches, just place a scoop on a wafer and top with another wafer.