You’ll need an ice cream maker for this divine recipe.
Beat the egg yolks and sugar until smooth and creamy.
Grind most of the saffron using a mortar and pestle and add half of it to the milk. Heat to boiling point.
Slowly pour the boiling milk into the beaten egg and sugar mixture while beating continuously (be careful or the egg will scramble). Return to the pan.
Continue to warm on low heat until thickened, carefully stirring all the while.
Pour the mixture in the cream and mix briefly. Add the rest of the ground saffron. Allow to cool slightly.
Put the mixture into the ice cream maker, following the manufacturer’s instructions.
Serve with a few strands of the remaining saffron threads scattered over the top or with slivered pistachios.
Preheat the oven to 180 C (or 350 degrees F).
Butter two 23cm round cake tins and line the bottoms with baking paper; butter the paper and dust the pans with flour, tapping out the excess.
Whisk 3 cups flour, salt and baking powder in a bowl until combined.
Beat butter with the saffron and sugar in a large bowl with a mixer on medium-high speed until light, golden and fluffy, about 3 minutes.
Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth. Divide the batter between the prepared tins.
Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes.
Transfer to racks and let cool 10 minutes, then run a knife around the edge of the tins and turn the cakes out onto the racks to cool completely. Remove the baking papers. Trim the tops of the cakes with a long serrated knife to make them level, if desired.