Add the cardamoms and sugar to the milk and boil for 10 minutes over low heat. Stir constantly. Remove the cardamom pods and remove from heat. Add the saffron and let it cool. Then add the cream to it and mix well.
Pour this into ice trays and freeze for about 5 hours. Before serving dip this into hot water for few seconds and turn upside down onto plates. Decorate with silver leaf and serve.