Infuse Saffron

In a small bowl, soak the crushed saffron threads in 2 tablespoons of warm milk for 15 minutes to release their color and aroma.

Prepare Base

In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until the sugar dissolves, then remove from heat.

Add Saffron

Stir in the saffron infusion, rosewater, and vanilla extract into the cream mixture.

Chill Mixture

Transfer the mixture to a bowl and chill in the refrigerator for at least 2 hours.

Churn Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

Freeze

Transfer the churned ice cream to a freezer-safe container and freeze until firm, about 4 hours.