Kesar Pista Badam Ice Cream Recipe - Delicious ice cream with saffron, almonds and pista.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk(दूध), Cornflour/ corn starch (कॉर्नफ्लावर/कॉर्नस्टार्च)

Cuisine : Other

Course : Desserts

Kesar Pista Badam Ice Cream

Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.

For more recipes related to Kesar Pista Badam Ice Cream checkout Kesari Indrayani , Coconut Bread Pudding , Coconut Custard , Chennar Payesh . You can also find more Desserts recipes like Date Rolls, Frosted Nuts, Very Low Fat Brownies, Rose Kulfi with Faluda. Or try out these recipes from Other Cuisine like Chicken Rendang, Fruits In Jelly, Pineapple And Coconut Souffle With Dark Chocolate, Shaag Begun Borir Ghonto.

Kesar Pista Badam Ice Cream Recipe - Kesar Pista Badam Ice Cream

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Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Milk 500 millilitres

  • Cornflour/ corn starch 2 tablespoons

  • Cream 125 grams

  • Sugar 125 grams

  • Saffron (kesar) a few strands

  • Almonds 25-30

  • Pistachios 10-15

  • Ice cream essence 3 drop

  • Edible yellow colour 2-3 drop

  • CMC 5 grams

  • GMS (stabilizer) 5 grams

Method

Step 1

Blanch almonds and pistachios in one cup of hot water. Drain, peel and cut into slivers. Heat milk in a pan. Dissolve cornstarch in a little cold milk. Add cream to the milk and mix. Add sugar and stir till the sugar dissolves.

Step 2

Add saffron strands and mix. Keep an ice cream maker ready. Add the dissolved cornstarch to the boiling milk and stir till thick. Add half the blanched and slivered almonds and pistachios. Put ice in the ice cream maker and add rock salt to it.

Step 3

Take the milk mixture in a bowl that had been kept in the refrigerator to be cooled. Add ice cream essence and yellow colour. Dissolve GMS and CNC in a little milk and strain through a sieve. Add it to the milk mixture and mix thoroughly.

Step 4

Add the remaining almonds and pistachios and put the mixture in the ice cream maker. Switch on the ice cream maker. Replace the ice and rock salt at regular intervals.

Step 5

When about to set, place it in deep freezer for final setting. When set hard, remove, cut into slices and serve.

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