1 pinch saffron (7-8 strands soaked in 1 tablespoon hot water)
2 cups heavy whipping cream chilled (1 pint)
14 oz sweetened condensed milk chilled (1 can)
1 teaspoon crushed cardamom fresh (5-6 pods seeded and crushed)
2 tablespoons rose water or kewra essence (see notes for substitution)
1 cup assorted nuts (pistachio, cashews, almonds)
Instructions
Soak Saffron
Soak saffron strands in hot water while you whip the cream. Alternatively, add saffron and cold water to a microwave safe bowl and heat for 25-30 seconds.
Whip Heavy Cream
In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment. Whip the cream till it forms stiff peaks.
Combine with Condensed Milk
Add a scoop of whipped cream into the condensed milk bowl and mix to combine. This lightens the condensed milk. Then pour the condensed milk into the whipped cream. Using a spatula (not whisk) gently fold the two together till you reach a silky-smooth consistency.
Mix Flavorings and Nuts
Add soaked saffron along with the liquid, crushed cardamom, rose water and chopped nuts into the bowl and gently fold it in. Mix till well combined.
Chill Ice Cream
Pour this mix into a parchment lined metal pan or a glass bowl. Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer. Chill for 6-8 hours for the ice cream to set properly. Enjoy!
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