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

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Saffron, Pistachios (पिस्ते )

Cuisine : Fusion

Course : Desserts

Kesar Pista Badam Ice Cream
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Kesar Pista Badam Ice Cream checkout Kesari Shrikhand, Saffron Pannacotta, Kesar Pista Phirni. You can also find more Desserts recipes like Chocolate Truffles, Easy Chocolate Cake, Mawa Kaju Cakes, Mixed Fruit Kheer.

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Kesar Pista Badam Ice Cream Recipe Card

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 : Moderate

Taste : Sweet

Ingredients for Kesar Pista Badam Ice Cream Recipe

  • Saffron 500 millilitres

  • Pistachios 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.