Creamy Indian ice cream with saffron, cardamom & pistachios
Author:Tim
Prep Time:20
Cook Time:45
Total Time:1 hour 5 minutes
Yield:4-8 1x
Ingredients
Scale
2–1/2 cups heavy cream
1 cup sweetened condensed milk
1–1/2 tsp saffron strands – divided
2–1/4 tsp cardamom powder
1 tsp vanilla
Pinch of salt
1/2 cup chopped pistachios
2 TBL rose petals
Instructions
Bring the heavy cream with 1 tsp saffron and cardamom powder to a simmer. Simmer for 7-8 minutes on low heat stirring gently until the mixture is golden color (this condenses and caramelizes some of the milk solids- intensifying the flavor)
Add the vanilla, salt and condensed milk. Stir until fully incorporated, 1-2 minutes. Remove from heat, cover and let it completely cool. Refrigerate until cold
Pour into your ice cream freezer machine and freeze per the manufacturer’s instructions. Add half the pistachios, the remaining saffron and the rose petals midway, while freezing
Transfer to an air-tight ice cream container and store in the freezer until ready to eat
Remove from freezer and let it set at room temp for 15 minutes to soften slightly. Serve with a garnish of chopped pistachio, a few saffron strands (optional) and rose petals (optional)