Place sweetened condensed milk in the fridge over night or at least 6 hrs prior to using for the recipe.

In a stand mixer with the whisk attachment (or using a hand mixer), beat cold heavy whipping cream on medium until stiff peaks form.

Lower the speed, and add the in the cold sweetened condensed milk, saffron, cardamon, syrup from gulab jamun and the vanilla bean paste or vanilla extract to the whipped cream. Now turn the speed back up and mix everything until stiff peaks form.

Add the chopped gulab jamun into the mixture along with the milk and fold everything in.

Transfer into a bread loaf pan garnish with crushed pistasho and cover with plastic wrap, place the plastic wrap on gelato instead covering the pan, you don't want any air in between the plastic wrap and gelato.

Place in the freezer for at least 6 hours or overnight before eating. Enjoy!