Pour the cream in a dish large enough for the cream to reach a depth of about 4 mm. Freeze.

Fully grind saffron and pour half a cup of boiling water on it, stir for 5 minutes. Let it sit for 10 minutes.

Heat the milk and add sugar and salep as you stir

Add steeped saffron to the milk

Leave the milk in the fridge/freezer/outside until it reaches the temperature of about 2-3 degrees

Pour the mixture in the ice cream maker and set it for 25 minutes.

Take the cream out of the freezer and crush the solid layer.

After about 7-8 minutes, slowly pour the sliced pistachio and crushed frozen cream in the ice cream maker