1 pinch saffron threads or 1/4 teaspoon ground turmeric, optional
1/4 cup chopped cashews, toasted
1/4 cup chopped shelled pistachios
1/4 teaspoon almond extract
In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and if desired, saffron until blended. Cook over low heat until mixture slightly thickens, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool.
Stir in cashews, pistachios and extract. Transfer to four 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.