Want to beat the heat? You got to try Homemade Icecreams 😉
The beautiful aroma of Kesar and the richness of Pistachios, this combination is loved by all. It’s one of the rich and decadent ice creams which we serve during weddings or on special occasions. Of course, if you can be made at home, you can indulge in it whenever you want.
If you have seen my website, I have done a detailed, step-by-step recipe of “How to make Ice cream at home“. It was the basic Ice cream/ Vanilla Ice cream recipe and you can add any flavor of your choice to that and then freeze. With the same Vanilla batch, you can make Butterscotch, Chocolate and Earl Grey Tea Ice cream at home.
Let’s divide the recipe into parts.
- Making Vanilla Ice cream – Just like in the earlier post, we have to make that fluffy base after beating with double beater. Obviously, we don’t have to freeze it. Before we freeze, add any flavor of your choice, here we will be adding Saffron and Pistachios.
- Adding saffron strands, color, and pistachios.
- Freezing.
Let’s get started.
| Servings |
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- vanilla ice cream Base
- 3 - 4 strands Saffron milk infused in
- 2 - 3 tablespoons Pistachios
- 1/4 teaspoon lemon yellow food color
- 1/8 teaspoon Kesar essence
- Pistachios for garnish
Ingredients
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- Vanilla Ice cream base as here
- Add saffron strands infused into milk. Add Kesar essence and lemon yellow color. It should give a beautiful color to our ice cream base. Do not add too much essence, it might make the base bitter. Just add few drops for the flavor.
- Finally add pistachios and mix everything well.
- Pour the mix into an air tight container.
- Garnish it with pistachios and yellow color.
- Cover it with an aluminum foil and put on the lid.
- Freeze it for 8-10 hours.
- Voila! Kesar Pista Ice cream is ready to serve.
- Scoop and Serve with love.
Happy Summer. Happy Cooking!
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