Take a small pot and mix 1 cup of heavy cream with brewed saffron and let them to boil.Now remove it from the heat and cool it to room temperature.
2 Cups Heavy cream, ¼ Teaspoon Saffron threads
Transfer the mixture to a sealed container or cover with aluminum foil and refrigerate until frozen.In a large bowl, combine the chilled cream mixed with the saffron with the remaining 1 cup of cream to soften. Add sugar little by little and mix well.
2 Cups Heavy cream, 2 Teaspoon Sugar
Add sweetened condensed milk, cardamom, rosewater, and 3 tablespoons of chopped pistachios to the mixture. Mix them well to form a homogeneous mixture.
14 Oz Sweetened condensed milk, ¼ Teaspoon Ground cardamom, ¼ Cup Rosewater, ⅓ Cup Crushed raw pistachios
Transfer the mixture to flexible silicone molds or paper cups. (Due to the delicate texture of this dessert, it is difficult to separate them from rigid plastic molds.)
Sprinkle the remaining chopped pistachios on them. Put the ice cream sticks in the molds and put them in the freezer overnight.
If you are using paper cups, cover the top of the cup with aluminum foil and then insert the ice cream sticks In it.