This homemade ice cream is classic and I believe it’s fit for the Gods. Kesar Pista, the ‘King of the Flavours’ in Indian desserts. Truly delicious, taste buds-teasing, rich yet very light and has beautiful and aromatic flavours of saffron and pistachio in it. After all, it’s frozen ambrosia! One the things my Mum most missed after settling in the UK, was Kesar Pista ice cream, There are hundreds of flavoured ice creams available here, now many have become her favourite too, but none of them compares to Kesar Pista Ice cream. It is available easily, but taste no way near to the true Indian flavour. I couldn’t understand why my Mum was making such a fuss, particularly over this flavour until I ate it in India when we visited back in 2012. I was HOOKED. In many parts of the world, summers are at peak, and nothing beats the heat especially for kids than doses of ice cream. Homemade ice creams prove it’s freshness and shows what kind of efforts you are putting. All of my homemade ice creams, including Turkish Delight Ice Cream, Dulce de leche, Cookies n Cream are pure vegetarian, without eggs or even custard or corn powder. I make ice cream with minimum good quality ingredients and small fresh batches every time with a very easy method. How to make Ice Cream without Ice Cream maker To make the no-churn ice cream you may need different ingredients.
- Dissolve a big pinch of saffron in a one tbsp of warm milk.
- Take a frozen bowl and add 2 cups chilled double cream, whip up the cream with an electric whisker until stiffness peaks.
- Add 1 cup sweetened condensed milk and keep whipping for another 2-3 minutes.
- Add saffron milk and cut pistachio and mix well with a spatula.
- Transfer the ice cream into an airtight container, sprinkle some saffron and pistachio nuts, cover it with the lid and place it in the freezer for 6-7 hours or until firm.
- Serve and enjoy.
