Put the saffron threads in a mortar, warm them in the oven at 50 ° C or on the heater / tiled stove / in the sauna or similar for a few minutes. Add a pinch of sugar, grind finely, mix with approx. 2 tablespoons of milk and leave to soak for 15 minutes (the lactic acid opens the cells and the aroma comes out).
Take the ice cream out of the freezer, pour it into a bowl to thaw, mix it from time to time.
As soon as the ice cream is soft enough, mix in the saffron, pistachios and rose water vigorously. Freeze everything again.
If the ice cream is to be served in portions in balls, the container does not matter, otherwise fill it in a decorative dish and sprinkle with pistachios, garnish with marzipan roses or similar if necessary.
Tip: Ice cream base for the ice cream machine: heat 800 ml milk, dissolve 300 g sugar in it. Mix 4 teaspoons of arrowroot flour with a little milk, add to the sugar milk and simmer gently for a few minutes, stirring, until the mush thickens.
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