Warm milk, cream, skim milk powder, glucose, and saffron to 40°C.
Whisk egg yolks and sugar, then temper with the warm mixture. Cook to 82°C while stirring.
Stir in rose water and orange blossom water. Cool in an ice bath, then refrigerate for 4+ hours.
Churn in an ice cream maker, adding chopped pistachios at the end.
Freeze until firm, then serve topped with more pistachios!
