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1 pinch saffron ((7-8 strands soaked in 1 tablespoon hot water))

2 cups heavy whipping cream (chilled (1 pint))

14 oz sweetened condensed milk (chilled (1 can))

1 teaspoon crushed cardamom (fresh (5-6 pods seeded and crushed))

2 tablespoons rose water (or kewra essence (see notes for substitution))

1 cup assorted nuts (pistachio, cashews, almonds) (finely chopped (see notes))

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1. Soak saffron strands in hot water while you whip the cream. Alternatively, add saffron and cold water to a microwave safe bowl and heat for 25-30 seconds.

2. In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment. Whip the cream till it forms stiff peaks.

3. Add a scoop of whipped cream into the condensed milk bowl and mix to combine. This lightens the condensed milk. Then pour the condensed milk into the whipped cream. Using a spatula (not whisk) gently fold the two together till you reach a silky-smooth consistency.

4. Add soaked saffron along with the liquid, crushed cardamom, rose water and chopped nuts into the bowl and gently fold it in. Mix till well combined.

5. Pour this mix into a parchment lined metal pan or a glass bowl. Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer. Chill for 6-8 hours for the ice cream to set properly. Enjoy!

I used half a teaspoon of rosewater and half of the recipe