Infuse the saffron

• Grind the saffron threads to a fine powder in a mortar and pestle.
• Add the hot water and leave to infuse until the water turns deep golden.

Flavour the ice cream

• Soften the vanilla ice cream in a large bowl.
• Pour in the saffron water and the rose water and mix until evenly golden.

Add pistachios and frozen cream

• Fold most of the chopped pistachios through the ice cream.
• Pour the mixture back into the original ice cream container.
• Fold in the chopped frozen cream pieces for that traditional clotted-cream texture.

Decorate and freeze

• Scatter the remaining pistachios and the dried rose petals on top.
• Freeze until firm before serving.