I'm sure a scoop of 'Kesar Pista Ice Cream' is like a trip down memory lane for everybody, as it's infused with the aroma of kesar, the crunch of pista, and the comfort of homemade joy. ✨

This dessert is smooth, abundant, and perfectly balanced, using the ideal mix of creamy sweetness and nutty texture. Whether you serve it after supper or enjoy it on a sunny afternoon, this classic Indian ice cream has a method of making every moment feel festive.

KESAR PISTA ICE CREAM.

Components.

A generous pinch of saffron (kesar) + to spray.
1/2 cup sliced pistachios + to sprinkle.
1 litre complete fat milk.
1/3 cup sugar.
3 tablespoons cornflour.
2 tablespoons milk powder.
1/2 tsp cmc (carboxy methyl cellulose) powder.
1 1/2 tbsps gms (glycerol monostearate) flakes.
1/2 cup thick fresh cream.

Method.

1. Boil 900 millilitres milk in a nonstick kadai.
2. On the other hand heat a shallow nonstick pan. Add saffron and dry roast on low heat for 30 seconds. Transfer in a little bowl and crush.
3. Take sugar in a grinder container. Add cornflour, milk powder, cmc powder, gms flakes and grind to fine powder.
4. Take remaining milk in a bowl. Add grind powder and mix well.
5. When the milk in the kadai pertains to a boil, include half the crushed saffron and blend well.
6. Add the powder- milk mixture and cook on low heat till the mixture is thick.
7. Transfer in a bowl and allow to cool completely.
8. Transfer in air tight container and freeze for 6-7 hours.
9. Transfer the mixture in a bowl, include fresh cream and churn till light and fluffy.
10. Add pistachios and blend well.
11. Transfer a few of the mixture in air tight container, spray pistachios and some crushed saffron.
12. Transfer staying mixture on top and sprinkle some more pistachios and crushed saffron. Close the lid and freeze for 8-10 hours.
13. Scoop, spray some saffron and serve chilled.

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