Serves 3
270 min
Kesar Pista Ice Cream
Recipe GLPR5e33550a37bede
A luxurious and creamy ice cream infused with the delicate flavor of saffron and the rich nuttiness of ground pistachios. This traditional Indian-inspired dessert combines condensed milk, heavy cream, and a carefully balanced custard base that is chilled and then churned to create a smooth, velvety texture. Perfect for warm summer days or any special occasion.
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Ingredients
1 cup Shelled pistachios
¼ cup Light corn syrup
1 cup Whole milk
a few strands Saffron strands
1 cup Granulated sugar
3 cups Heavy cream
½ teaspoon Vanilla extract
Directions
Place the shelled pistachios in a blender and process them into a fine powder. Pour the powder into a clean bowl and set aside.
Add the light corn syrup to the pistachio powder and blend the mixture until well combined and smooth. Transfer this pistachio-syrup mixture back to the blender and set aside.
In a saucepan, combine the whole milk, granulated sugar, and saffron strands. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle boil and the sugar completely dissolves. Once the sugar is dissolved, remove the pan from heat and allow it to cool for a few minutes.
Pour half of the cooled milk-sugar-saffron mixture into the blender with the pistachio-syrup base. Blend on medium speed until the ingredients are thoroughly combined and the mixture becomes smooth.
Add the remaining milk-sugar-saffron mixture to the blender and blend again until the entire mixture is smooth and well incorporated with no lumps.
Transfer the blended mixture into a large mixing bowl. Pour in the heavy cream and vanilla extract, then stir the mixture thoroughly until the cream is fully incorporated and the ingredients are evenly distributed.
Cover the bowl and refrigerate the ice cream base for at least 4 hours, or until it is thoroughly chilled and cold.
If using an ice cream machine, follow the manufacturer's instructions to churn the chilled base until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for at least 2 hours until firm. If making without an ice cream machine, freeze the mixture in a shallow pan, stirring every 30 minutes with a fork for 3-4 hours until it reaches a smooth, scoopable consistency.
