In a large saucepan, whisk together, evaporated milk, dessert cream, condense milk, Klim, saffron and ground cardamom. Blend the mixture together using a stick blender.
Let the mixture come to a boil and then reduce the heat to medium. Simmer on medium heat for around 20 minutes, keep stirring between, this prevents the mixture from getting stuck to the bottom of the pan.

Remove from the heat, transfer into a bowl and cover the surface with plastic wrap. Refrigerate for 2 hours or overnight. Stir in chopped pistachios.

Set in an ice cream mould and freeze overnight.

To serve, garnish with a sprinkle of ground pistachios