Use a baking tray and line with parchment paper. Pour the cream on it and evenly spread it. Place it in the freezer and let it is freeze.
Chop pistachios into samller pieces. Set ice cream out of freeze and allow to thaw in room temperature.
Add 2tbsp steamed saffron, 115ml rose water and some of crushed pistachios to softened ice cream.
Use a spoon and stir all ingredients completely. Next, chop up the frozen cream into small or medium pieces. Then, very fast (as frozen cream starts to melt very quick) add them to ice cream and give a good and quick stir to all ingredients.
Sprinkle remaining of crushed pistachios top of the ice cream. Place the ice cream in the freezer and let it harden and freeze for 3-4 hours.
Serve scoops in bowls or scoop into cones or wafers.
