In a large saucepan bring the milk just to boiling; reduce heat. Simmer, uncovered, for 40 to 45 minutes or until reduced to 1-3/4 cups, stirring often. (Stir in any film that forms on top.)
Stir in sugar; cook and stir for 2 to 3 minutes or until sugar is dissolved. Remove from heat. Stir in saffron. Pour the milk mixture into a bowl. Let cool; cover and chill for 1 hour.
Stir in cream, vanilla, and cardamom. Freeze ice cream mixture in a 1-quart ice cream freezer according to manufacturer¿s instructions. Stir in pistachios. Store in the freezer. Makes about 3 cups (six 1/2-cup servings).
Easy variation: Omit Step 1 and substitute 1-3/4 cups half-and-half or light cream for the whole milk. Stir together all ingredients except nuts, and freeze as above. Stir in nuts.
