Summer taste of India!

28 August 2020
For 6 ice creams
Prep time
45 minutes
Total time

4 cups full fat milk
6 tbsps sugar
5 cardamom seeds, crushed with a pestle (keeping the inside) or 5 pinch of cardamom
1 pinch of saffron strands
1 ½ tbsp almonds, chopped
4 tbsps pistachios, chopped
¾ cup fresh cream

This traditional indian ice cream is made with condensed milk but we are giving you a recipe without. The final result is just as delicious!
Heat the milk in a deep non-stick pan and bring it to a boil on medium heat. This will take about 10 minutes. Make sure to stir occasionally as well as to scrap the sides. Let the milk simmer on a low flame for 30 minutes or until the milk reduces to less than half of the quantity, while stirring occasionally.
Add the sugar, mix well and cook on a slow flame for 1 minutes or until the sugar melts. Add the cardamom, saffron, almonds and pistachios, mix well and cook for 1 more minute. Add fresh cream, mix well and continue cooking for 2-3 minutes or until the cream comes to a boil. Switch off the heat and let it cool completely. Pour the cream into 6 molds (see picture). Freeze overnight or until set.
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