1 12oz tub whipping cream
1 12oz tin evaporated milk
1 12oz tin condensed milk
few stems saffron dissolved in a little warm milk
half tspn ground cardamom
2oz chopped blanced almonds
2oz chopped pistachios
5 drops rose essence
edible gold leaf
1 Whip the cream until stiff.
2 Gently fold in the condensed and evaporated milk.
3 Add rose essence, almonds, pistachios,saffron and cardamom and gently mix well together.
4 Pour the mixture into a terracotta dish and freeze until firm but not frozen.
5 Remove from freezer and whisk until the ice crystals break down and the consistency is smooth. Return to the freezer.
6 Repeat this process one more time. At this stage the ice cream should be smooth and silky.
7 Decorate with gold leaf and return to freezer until firm but not hard (approx 6 hours)
8 Serve in individual sundae ice cream glasses