Kesar Pista Ice Cream

Ingredients

• A generous pinch of saffron (kesar) + to sprinkle
• ½ cup chopped pistachios + to sprinkle
• 1 litre full fat milk
• ⅓ cup sugar
• 3 tablespoons cornflour
• 2 tablespoons milk powder
• ½ teaspoon cmc (carboxy methyl cellulose) powder
• 1½ tablespoons gms (glycerol monostearate) flakes
• ½ cup thick fresh cream

Method

1. Boil 900 millilitres milk in a non-stick kadai.
2. Meanwhile heat a shallow non-stick pan, add a generous pinch of saffron and dry roast on low heat for 30 seconds. Transfer into a small bowl and crush with your fingers.
3. Put sugar in a grinder jar, add cornflour, milk powder, cmc powder and gms flakes and grind to fine powder.
4. Take 100 millilitres milk in a bowl, add ground powder and mix well.
5. Once the milk in the kadai comes to a boil, add half the crushed saffron and mix well.
6. Add the cornflour-powder milk mixture and cook on low heat, stirring continuously, till the mixture is thick.
7. Transfer into a bowl and allow to cool completely. 
8. Transfer into an air tight container and keep it in the freezer for 6-7 hours.
9. Bring the container out of the freezer, transfer the mixture into a bowl, add fresh cream and churn till light and fluffy. Add pistachios and mix well.
10. Transfer half the mixture into the air tight container, sprinkle pistachios and some crushed saffron.
11. Transfer remaining mixture on top and sprinkle some more pistachios and crushed saffron. Close the lid and keep the container in the freezer for 8-10 hours.
12. Bring the container out of the freezer, take out scoops and put them in individual serving bowls, sprinkle some saffron and serve chilled.