Cornflour/ corn starch
a few strands
Ice cream essence
Edible yellow colour
Blanch almonds and pistachios in one cup of hot water. Drain, peel and cut into slivers. Heat milk in a pan. Dissolve cornstarch in a little cold milk. Add cream to the milk and mix. Add sugar and stir till the sugar dissolves.
Add saffron strands and mix. Keep an ice cream maker ready. Add the dissolved cornstarch to the boiling milk and stir till thick. Add half the blanched and slivered almonds and pistachios. Put ice in the ice cream maker and add rock salt to it.
Take the milk mixture in a bowl that had been kept in the refrigerator to be cooled. Add ice cream essence and yellow colour. Dissolve GMS and CNC in a little milk and strain through a sieve. Add it to the milk mixture and mix thoroughly.
Add the remaining almonds and pistachios and put the mixture in the ice cream maker. Switch on the ice cream maker. Replace the ice and rock salt at regular intervals.
When about to set, place it in deep freezer for final setting. When set hard, remove, cut into slices and serve.