Saffron and Pistachio Ice Cream Recipe

In a medium saucepan over medium heat, combine cream, milk, sugar, and salt. Cook until sugar dissolves, stirring occasionally.

Remove from heat and add saffron threads. Let steep for 20 minutes.

Strain mixture into a bowl and discard saffron threads.

Chill mixture in the refrigerator for at least 2 hours.

Churn mixture in an ice cream maker according to manufacturer’s instructions.

Fold in chopped pistachios.

Transfer to a container and freeze for at least 4 hours before serving.