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 milk, full fat
• 1/4 cup chilled milk, full fat
• 1 teaspoon saffron strands (kesar)
• 4 tablespoons pistachios, crushed or coarsely ground
• Few drops of yellow food color, optional

» For topping & serving

• 2 tablespoons pistachios, crushed chopped
• Pinch of crushed saffron strands

RECIPE INSTRUCTIONS

» How to make Kesar Pista Ice Cream

1. Add 3/4 cup hot milk to a bowl. Crush saffron strands between palms, and add them to the bowl. Stir well to combine. Put it aside for at least 20 minutes to infuse. The resting time is very important to add the most flavor and color of saffron into the milk.
2. Add chilled heavy whipping cream (I used 30 % fat) to a large mixing bowl. Whip until stiff peaks form. This would take about 3-4 minutes at the highest speed. Do not over-beat the cream otherwise, the texture of the cream will become a little bit grainy.
3. Add 1 cup sweetened condensed milk. Feel free to add more condensed milk if you prefer sweeter ice cream. Now, add 1/4 cup chilled milk to saffron-infused milk and stir. Add this to the bowl with whipped cream. Also, add 4 tablespoons of crushed pistachios. I used unsalted roasted pistachios here.
4. Whip it again gently until just mixed. Add a few drops of yellow/orange food color and whip until everything is mixed. Don?t overmix it at this point.
5. Pour the ice cream mixture into a freezer-safe container/dish. Top it with crushed pistachios and crushed saffron strands. Cover the container with a cling film and freeze for at-least 6-8 hours.
6. Once frozen, thaw the ice cream for 10 minutes at room temperature and scoop ice cream into cups or cones. Garnish with pistachios and enjoy chilled.

RECIPE NOTES

1. e chilled ingredients - Always use chilled ingredients for making this saffron pistachio ice cream. To make sure that ingredients are cold, only take them out when you are ready to use them.
2. You can also use a chilled bowl to speed up the whisking process. You can place the bowl in the freezer for 30 minutes before use. This step is essential if you are making ice cream in hot weather.
3. Don?t over whip - Remember to beat the cream until it forms stiff peaks. Do not over-whip the whipping cream, otherwise, it will turn into butter.