PREPARATION CREAM

Mix the cream well with powdered sugar.

Pour on a tray in a thin layer and freeze in the freezer.

Heat the milk with 1 tsp of sugar, do not boil.

Remove from heat and let cool slightly.

Mix the egg yolks with the remaining sugar in a mixer.

Slowly add the warm milk to the egg yolk-sugar mixture. So the eggs get used to the temperature and do not curdle.

Now heat the ice cream mixture in a saucepan over medium heat, stirring evenly with a wooden spoon, until it becomes creamy (about 5 minutes). Again, the mixture should not boil, or the eggs will curdle.

Remove from heat.

Dissolve saffron threads in 1 tsp hot water, add to the pot with the rose water, and mix well.

Strain the mixture through a sieve into a clean bowl.

Add a bit of cold water and ice cubes to another bowl.

Place the bowl with the strained mixture on the bowl of water and ice and stir regularly with a whisk until the ice cools down.

Now pour the ice cream into an ice cream maker, or add it to a bowl with a lid and place it in the freezer.

Remove the ice cream from the freezer every half hour within 3 hours, stir well, and return it to the freezer.

The last time you stir, take the frozen cream pieces out of the freezer, break them into small pieces, and add them to the ice cream.

Add pistachio slivers and stir again and return to the freezer.

If you prepare the ice cream in the ice cream maker, add the frozen cream pieces and the pistachio sticks just before the ice cream sets.

They should remain in small pieces.