Kesar Elaichi Ice Cream Recipe - Vanilla ice cream flavoured with green cardamom and saffron.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Saffron, Green Cardamom Powder ( इलाइची का पावडर )

Cuisine : Indian

Course : Desserts

Kesar Elaichi Ice Cream

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kesar Elaichi Ice Cream checkout Kesari Shrikhand , Saffron Pannacotta , Kesari Phirni , Kesari Sandesh . You can also find more Desserts recipes like Date And Honey Bars, Mango and Chilli Sorbet, Stuffed Shahi Tukda, Eggless Chocolate Cupcakes. Or try out these recipes from Indian Cuisine like Kachche Kele Ki Tikki, Balushahi, Moongan Ji Dal, Jain Bread Cutlet.

Kesar Elaichi Ice Cream Recipe Card

Kesar Elaichi Ice Cream
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Prep Time : 1.30-2 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kesar Elaichi Ice Cream

  • Saffron 8-10 strands

  • Green Cardamom Powder 1/8 teaspoon

  • Milk 1 teaspoon

  • Vanilla ice cream 4 scoop

Method

Step 1

Dissolve saffron in warm milk and set aside to cool. Mix together saffron, green cardamom powder and vanilla ice cream in a bowl.

Step 2

Freeze for one to two hours. Scoop out in individual bowls and serve.

How to make Kesar Elaichi Ice Cream

Step 1

Dissolve saffron in warm milk and set aside to cool. Mix together saffron, green cardamom powder and vanilla ice cream in a bowl.

Step 2

Freeze for one to two hours. Scoop out in individual bowls and serve.

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