2 tbsps. of slivered pistachios
½ cup of cream
½ tsp. of ground saffron, dissolved in 3 tbsps. of rose water
2 tsp. of sahlab (powdered)
1 cup of sugar
4 cups of milk
In a saucepan, stir in the sugar and milk. Bring to a boil.
In a bowl, put the sahlab and add 1 cup of milk mixture. When blended well, add this mixture in the saucepan. Simmer it over low heat and stir until thick. Remove the pan from heat.
Add in the saffron-rose water and mix well. Cool it for 2 hours and gently pour into the ice cream machine. Follow the directions in the ice cream machine for making ice cream.
Pour just a thin layer onto a plate and place in the freezer until a creamy crust is formed. Remove the crust and break off ½ inch piece of the crust and combine it with the finished ice cream.
Serve the saffron ice cream and sprinkle with pistachios.