1 1/2 cups half-and-half
1/2 of a Vanilla Bean
6 egg yolks
1 cup sugar
1/2 teaspoon saffron
1/3 cup Rose Water
1 cup finely chopped pistachios

Bring half-and-half almost to a boil. Cut the vanilla bean in half lengthwise and scrape the seeds with the back of your knife. Add vanilla bean seeds and pod, and saffron. Beat egg yolks and sugar together.
Add half-and-half mixture slowly to yolks, then cook over simmering water until thickened. Remove, cool in an ice bath, add rosewater. Refrigerate overnight. Strain through a fine strainer, add pistachios, and freeze in the ice cream maker following the manufacturer’s instructions. Serves 4 to 6.