In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the mixture is warm but not boiling.

Add the cardamom powder and saffron strands, stirring well to combine.

Remove from heat and let it cool for a few minutes.

Stir in the sweetened condensed milk until fully incorporated.

Pour the mixture into ice cream molds and sprinkle chopped nuts on top.

Insert sticks and freeze for at least 4 hours or until solid.

To serve, remove from molds and enjoy.