Pour the rose water into the ground saffron and set aside.
Combine the milk, cream, sugar, glucose and salt in a saucepan and heat on medium-low heat. Stir until sugar is dissolved, and then add the saffron powder and rose water mixture and stir until combined.
Heat the mixture until small bubbles form on the edges, but do not allow to boil.
Put the egg yolks in a stand mixers with a whisk attachment and whisk for a minute on the lowest speed. Once the milk is ready, temper the eggs by pouring the milk in a slow, steady stream into the kitchenaid bowl, while whisking constantly.
Once combined, add the mixture back to the pot and cook over low heat until the custard thickens enough to coat the back of a metal spoon (e.g. The technique used to test this consistency is running a finger along the back of your stirring spoon. If the custard remains on each side of the line you have created, than it is ready, yet if the part quickly runs back together, than it is still too runny and needs more cooking time. )
Remove from heat and pass through a confectionery sugar strainer, as it's fine mesh and will be able to capture any bits of eggs and saffron.
Allow the custard to cool completely on the counter before covering and chilling overnight to allow the flavor to develop. When you are ready to make the ice cream, pour the chilled custard mixture into an ice cream maker and churn away.
Optional: Add pistachios/whatever your heart desires about 5 minutes before the ice cream is done churning.