1. Soak saffron in 1 tbsp hot water or hot milk.
2. In the meanwhile heat a pan and add the pecans, hazelnuts, and roast. Add coconut sugar and toss till sugar melts and covers the nuts: set aside and let it cool.
3. Transfer the quark to a bowl and whisk till smooth.
4. Add saffron-infused milk, and agave syrup. Whisk until really smooth.
5. Put in an ice cream maker and program for 15–20 minutes.
6. After 10 minutes, add the caramelized nuts (leave 1 tablespoon aside for decoration)
7. Put in an airtight container and freeze.
8. Take the ice cream out of the freezer 5 minutes before serving
9.  

Optional without ice cream maker.

1. Transfer to an airtight and set it in freezer for 2 hours.
2. After 2 hours, remove the ice cream from the freezer and gently blend it with caramelized nuts.
3. Put it back in the freezer and let it set for about 3 to 4 hours or overnight.
4. Take out of the freezer for 5–6 minutes, blend gently and serve.