In a saucepan, combine the milk, heavy cream, sugar, and cornstarch. Whisk well until smooth.
Place the saucepan over medium heat and cook, stirring often, until the mixture thickens slightly.
Add the cardamom, vanilla, saffron, and rose water. Stir well and remove from the heat.
Let the mixture cool to room temperature, then cover and refrigerate until completely chilled.
Pour the chilled mixture into a freezer-safe container. Freeze for about 1 hour, then stir well to break up ice crystals.
Repeat the stirring process every 30-60 minutes for a few hours until the Sheer Yakh becomes thick and creamy.
Fold in the chopped pistachios and almonds before the final freezing stage.
Freeze until firm, then let it sit at room temperature for a few minutes before serving.
Garnish with pistachios, almonds, or dried rose petals and serve chilled.
