Bastani Irani

In a medium-sized bowl, whisk the egg yolks until pale.

In a saucepan, over a medium heat, whisk the cream, milk, sugar and saffron together until the sugar has dissolved and simmer for 1-2 minutes.

Very gradually, whisk half the hot cream mixture into the egg yolks, whisking constantly.

Add this egg mixture to the remaining warm cream and place on a low heat, stirring with a wooden spoon until the custard has thickened enough to coat the back of the spoon. Strain the custard through a fine sieve and set in a bowl of ice water to cool completely.

Once cooled, add the rose water and stir to combine.

Cover with cling film, making sure it touches the surface of the custard (this will prevent a skin from forming). Cool for 1 hour.

Transfer the mixture to resealable bags and freeze for 1-2 hours.

Once frozen, break up the ice cream and place in a blender and blitz until smooth and creamy.

Scoop into a 20cm x 22cm tin or freezable container. Freeze for 3-4 hours or until set.

To assemble the ice-cream sandwiches, remove the ice cream from the freezer and arrange the wafers along the top of the ice cream.

Flip onto a chopping board and arrange the rest of the wafers on top.

Using a hot knife, slice the slab into squares.

Place the ice cream back in the freezer.

Melt the white chocolate and allow to cool.

Roughly chop the pistachios.

Dip half of the ice cream sandwich into the melted white chocolate and sprinkle the pistachios and rose buds over.

Place on a baking tray lined with baking paper and freeze for a further 30 minutes before serving.

Garnish with the extra pistachios and dried edible rose buds.