From the August 1993 copy of
Gourmet Magazine. This is very very good, and is a perfect end to an
Indian meal.

SAFFRON CARDAMOM ICE CREAM, CIAO BELLA

2 cups milk
2 cups heavy cream
1/4 teaspoon saffron threads
8 large egg yolks
3/4 cup sugar
2 teaspoons ground cardamom
1/2 cup shelled natural pistachio nuts

In a heavy saucepan combine the milk, cream, saffron and bring to a
boil. Remove pan from heat and let cream mixture stand, covered, for
1 hour. Return pan to the heat and bring mixture to just the boiling
point.

Meanwhile, in a bowl, whisk egg yolks, sugar and pinch of salt
together.
Add the cream mixture in a steady stream, whisking and po ur the
entire
mixture back into the pan. Cook this custard over modera te low heat,
stirring until a thermometer reaches 170F. Strain throug h a fine
sieve
into another bowl and stir in cardamom. Let custard cool completely
and
freeze in ice cream freezer according to manufacturer's
recommendations.
Add pistachios during last few minutes of freezing time.

Makes 1 1/2 quarts.