Step One: Combine the milk with heavy cream, saffron, sugar and rose water. Put in on the heat until you see the mixture starts simmering.
Step Two: Whisk the egg for a minute and add the ingredients to it little by little.
Step Three: Put the ingredients back on the heat and stir it. But you need to put it away before it starts simmering.
Step Four: Put the smooth ingredients on a bowl full of ice and stir it until you see the mixture get solid. Then put it in the freezer for 4 hours.
Step Five: Pour some heavy cream in a tray and freeze it for an hour.
Step Six, serve your Persian Ice Cream with sliced pistachio and little pieces of frozen heavy cream.