Ice Cream
Kesar Pista Ice Cream
Saffron-milk and pistachio slivers folded through vanilla base. Indian-mithai-shop flavour at home.
Prep
480 min
Cook
8 min
Serves
6
Per serving
190kcal
Protein
4g
Carbs
21g
Fat
11g
Fibre
1g
Ingredients
- 500 mlVanilla ice-cream base
- a generous pinchSaffron strands
- 2 tbspWarm milk
- 1/2 tspKesar (saffron) essence
- a few dropsYellow food colour (optional)
- 2 tbspPistachio, slivered
Method
- 1
Soak saffron strands in warm milk for 10 minutes.
- 2
Stir the saffron milk, kesar essence and a few drops of yellow colour into the vanilla base.
- 3
Fold in slivered pistachios — save a tablespoon for the top.
- 4
Pour into container, top with reserved pistachios. Freeze 8 hours.