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Orange-Pistachio Ice Cream

 1 quart vanilla ice cream
  About 1/4 cup coarsely chopped roasted, unsalted pistachios
 1/3 cup orange flower water
 1/2 teaspoon ground cardamom
 1/32 teaspoon powdered saffron
Step 1
1

Warm ice cream in container with lid on at 30-second intervals in a microwave oven at 30% power until soft enough to scoop easily, about 3 1/2 minutes. (Or let stand at room temperature about 40 minutes.)

Step 2
2

Mix 1/4 cup pistachios, orange flower water, cardamom, and saffron. Add ice cream and mix quickly. Cover airtight and freeze until firm enough to scoop, at least 3 hours or up to 1 week. Scoop into bowls and top with more chopped pistachios.