Best Kesar Pista Ice Cream

This classic Kesar Pista Ice Cream or Saffron Pistachio Ice Cream is creamy, rich, and flavorful. It has a delicate aroma and nutty crunch.

Recipe Source Link:https://www.mygingergarlickitchen.com/kesar-pista-ice-cream/

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RECIPE INGREDIENTS

» For Kesar Pista Ice Cream

• 400 ml heavy whipping cream, chilled
• 1 cup sweetened condensed milk, chilled
• 3/4 cup hot full-fat milk
• 1/4 cup chilled full-fat milk
• 1 teaspoon saffron strands (kesar)
• 4 tablespoons pistachios, crushed or coarsely ground
• A few drops of yellow food coloring, optional

» For Topping & Serving

• 2 tablespoons pistachios, crushed or chopped
• A pinch of crushed saffron strands

RECIPE INSTRUCTIONS

» How to Make Kesar Pista Ice Cream

1. Add 3/4 cup of hot milk to a bowl. Crush the saffron strands between your palms and add them to the bowl. Stir well to combine. Set aside for at least 20 minutes to allow the saffron to infuse. This resting time is important for extracting the maximum flavor and color from the saffron.
2. Add the chilled heavy whipping cream (I used cream with 30% fat) to a large mixing bowl. Whip until stiff peaks form, about 3-4 minutes at the highest speed. Do not overwhip the cream, as this can make its texture slightly grainy.
3. Add 1 cup of sweetened condensed milk. Feel free to add more if you prefer sweeter ice cream. Next, add 1/4 cup of chilled milk to the saffron-infused milk and stir well. Pour this mixture into the bowl with the whipped cream. Add 4 tablespoons of crushed pistachios. I used unsalted roasted pistachios.
4. Whip gently until just combined. Add a few drops of yellow food coloring, if desired, and mix until evenly incorporated. Do not overmix.
5. Pour the ice cream mixture into a freezer-safe container or dish. Sprinkle the crushed pistachios and saffron strands on top. Cover the container with cling film and freeze for at least 6-8 hours, or until firm.
6. Once frozen, let the ice cream sit at room temperature for about 10 minutes before scooping it into cups or cones. Garnish with pistachios and enjoy!

RECIPE NOTES

1. Always use chilled ingredients when making this saffron pistachio ice cream. Take them out of the refrigerator only when you are ready to use them.
2. You can also use a chilled bowl to speed up the whipping process. Place the bowl in the freezer for 30 minutes before use. This step is particularly helpful when making ice cream in hot weather.
3. Whip the cream until stiff peaks form. Be careful not to overwhip it, as the cream can turn into butter.

NUTRITION (Per Serving)

Calories: 310kcal | Fat: 19.8g | Carbohydrates: 28.5g | Protein: 5.3g | Fiber: 1.6g | Sugar: 11.8g | Sodium: 177.6mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.