Put 200 ml of the milk, the saffron water and seeds from 12 cardamom pods into a pan. Bring to the boil, remove from the heat and leave to infuse for half an hour. Beat the 230 g sugar with the egg yolks, then pour the flavoured milk through a sieve into the egg mixture, discarding the seeds. Pour the mixture into a pan and gently heat, constantly stirring, until you have a thin custard; too much heat and the custard will curdle. Allow to cool, then refrigerate. Fold 600 g of the yoghurt and the whipped cream into the custard and freeze until semi-frozen (about 8 hours), stirring twice while it’s freezing. Warm the remaining 450 ml of milk with the almond essence, 2 tbsp sugar and the remaining cardamom seeds. Leave to infuse, chill, then strain as before, discarding the seeds. Mix with the remaining yoghurt in a processor and whizz up. To serve, remove the ice-cream from the freezer and refrigerate for a good hour until it softens. Scoop balls of ice-cream into beakers and top up with the almond lassi.