Step 1: Take 1/4 cup of the cream, add the saffron to it, & microwave it for 30 seconds. Leave to cool & for the flavours to mature for at least 30 minutes.

Step 2: Beat the hung yogurt till smooth. It should be nice & thick, & hold peaks. Add the cream, the saffron cream, the sugar & beat well. Taste & adjust sweetness if required.

Step 3: Put into a freezer box & beat every hour to distribute the crystals.

Step 4: After about 4-5 hours, when it's beginning to get nice & thick, fold the chopped pistachios through & leave it to set for another 4-5 hours, preferably overnight.

Step 5: For the Saffron Caramel Sauce, I simmered some caramel from my jar in the fridge with a good pinch of saffron for 2-3 minutes. then I just left it to cool for about an hour for the flavours to steep.

Step 6: Remove the ice-cream to the fridge an hour before serving, drizzle with saffron caramel sauce, top with chopped pistachios & a few stands of saffron.