1 c  Condensed milk

      1 pt Whipping cream

      1 c  Milk (whole)

      1 c  Almonds or cashews

    1/2 c  Pistachios

        pn Saffron
  Blend all the ingredients and transfer to an aluminum pan.  Keep the pan
  in the freezer for 3 hours.
  Blend ingredients well and transfer to a mold.  Keep in freezer until
  serving.  Dip mold in hot water to loosen; transfer ice cream to platter
  and garnish with sliced almonds.