Rose Ice Cream

1 pinch saffron

2 tablespoons warm milk

1 ½ quarts vanilla ice cream, softened

1 ½ tablespoons rose syrup

½ teaspoon ground cardamom

¼ cup chopped pistachio nuts

Add the saffron to the warm milk and set aside for 15 minutes.

Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.