Directions

1.  Dice the olives into small pieces.
2. Mix the cornflour with a splash of cold milk to dilute.
3. In a small hot pot add saffron strands, milk, yoghurt, condensed milk, and sugar. Bring to boil.
4. Add the cornflour diluted in milk and thicken the mixture, stirring with a whisk.
5. Once texture is achieved, add the almonds and olives. Remove from heat and fill the moulds. Let cool, put a stick in each popsicle mould and place in the freezer for 12 hours.
6. Take the moulds out of the freezer and unmould. Place the ice cream on a serving platter and garnish with some whole olives.