Kesar Elaichi Ice Cream

Preparation :10 mins
Cook :9 mins
Total Time :19 mins
Servings :Makes 6 servings

Ingredients :

1/4 tsp saffron (kesar) strands
1/2 tsp cardamom (elaichi) powder
2 cups milk
1 cup milk powder
1 tbsp cornflour
1/2 cup sugar
1/2 cup fresh cream

Method :

Combine 1 cup of milk, milk powder and cornflour in a bowl and mix well using a whisk. Keep aside.Dissolve the saffron in ¼ cup of warm milk and keep aside.Combine the remaining ¾ cup of milk, sugar, saffron-milk mixture and cardamom powder, mix well in a deep non-stick pan and cook on a medium flame for 4 minutes, while stirring occasionally.Add the milk, milk powder and cornflour mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously.Allow the mixture to cool completely.Once cooled, add the fresh cream, mix well and pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
Scoop and serve immediately.