No Churn Saffron Ice Cream

Place the saffron threads in a small bowl; pinch to crumble. Add water; set aside.

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream on medium-high speed for about 6 minutes or until stiff peaks form.

While the cream is whipping, combine sweetened condensed milk, vanilla extract, chili powder, salt and saffron water in a medium bowl.

Fold sweetened condensed milk mixture in to the whipped cream mixture, making sure to combine thoroughly. Transfer the mixture to a loaf pan and smooth out the top. Cover with plastic wrap and freeze for at least 6 hours until firm.

To serve, let the loaf pan sit at room temperature for 5 minutes. Scoop into bowls.