In a large saucepan heat Evaporated Milk, stir in Dairy Cream and Sweetened Condensed Milk, saffron and nutmeg, stir until well dissolved. Whisk a small amount of the hot mixture into the egg yolks to temper eggs. Add eggs to the pan slowly, whisking constantly. Add salt, cornstarch and vanilla essence, cook and stir over low heat until mixture is thick and coats the back of a metal spoon.
Remove from heat, cool quickly by placing the pan in a bowl of ice water.
Place in an ice cream maker and follow manufacturer's instructions.
When ice cream is firm, incorporate the chopped walnuts into ice cream. Place in freezer until ready to serve.