No-Churn Ice Cream with Cardamom & Saffron

Use a mortar and pestle to pound cardamom seeds and saffron to a fine texture. Transfer to a large bowl. Warm 1 tablespoon cream in a small microwaveable bowl for 10 seconds. Add to the spices and let bloom, stirring occasionally, for 5 minutes.

Stir the remaining 1 cup cream, condensed milk, vanilla and salt into the spiced cream. Use an electric mixer fitted with two beaters or a whisk attachment to whip the mixture at high speed until soft peaks form, about 5 minutes. Sprinkle in pistachios and beat on medium speed for 10 to 15 seconds to combine. Scrape into a freezer-safe container and cover.

Freeze until firm, at least 6 hours. Let stand at room temperature for 5 minutes before scooping.