With the summers attacking us full on, nothing beats the heat as a generous dose of ice cream. Homemade ice creams can taste not only as good as the one sold in the market but with its fresh flavors at times even beat the best of the branded ones. The following is a very simple recipe that will surely win you accolades.
Kesar Pista Ice-Cream:
Servings: 8 – 10
Difficulty Level: Easy
- Full Cream Milk – 1 litre
- Condensed Milk – 1/2 tin
- Cornflour – 1 tbsp
- Saffron (Kesar) – 8 to 10 strands soaked in one tbsp milk
- Green Cardamom – 6 (ground seeds to fine powder)
- Pistachios (finely chopped) – 6
- Almonds (finely chopped) – 5
- Sugar – 4 tsp
- Set the freezer to maximum (coldest) temperature setting.
- In a thick bottomed pan heat the full cream milk on a medium flame. Stirring continuously reduce the milk to almost half its initial volume. This takes around 30 minutes.
- Now add half a tin of condensed milk and sugar. Stir well for five minutes on low heat.
- Now add the saffron strands soaked in milk. Stir continuously.
- Add the ground seeds of green cardamom and stir well.
- Add half of the slivered pistachios and almonds.
- Dissolve one tablespoon of cornflour in two tablespoons of cold milk. Make sure there are no lumps in the mixture.
- Gently add the cornflour dissolved in milk while stirring continuously.
- Turn off the heat.
- The mixture should be thick but of pouring consistency.
- Add the remaining pistachio and almond slivers.
- In an air-tight container pour the prepared ice-cream mix. You can even use the kulfi moulds.
- To set the ice-cream, place the container with air-tight lid firmly placed in the freezer for 4 to 5 hours.
Tip: Make sure the mixture gets viscous and the milk is reduced well to avoid any traces of water being left in the mixture. This ensures the creamy texture of the ice cream.
For more recipes from my kitchen, visit my food corner.