Thursday, May 5, 2016

Saffron and Pistachio Ice Cream

I have always loved the Pistachio ice cream for ages. They used to come in small cups and a small plastic spoon. I loved the texture, loved the taste...there was nothing that I could say that I don’t like. Yumm....

how to make no churn homemade Saffron and Pistachio Ice Cream recipe and preparation

how to make no churn homemade Saffron and Pistachio Ice Cream recipe and preparation

how to make no churn homemade Saffron and Pistachio Ice Cream recipe and preparation

So years later...when I came across  box of pistachios and heavy whipping cream, I could not resist but make this beautiful Saffron and Pistachio ice cream. Besides when these two flavour bombs, pistachio and saffron come together...the final result has to be something tempting, aromatic and a total yum.

how to make no churn homemade Saffron and Pistachio Ice Cream recipe and preparation

how to make no churn homemade Saffron and Pistachio Ice Cream recipe and preparation

Make this ice cream in large quantity, because its not an ice cream to be satisfied with just a mouthful. Waste no time as this summer is the perfect season to enjoy this cool frozen creamy dessert to its fullest.

how to make no churn homemade Saffron and Pistachio Ice Cream recipe and preparation

how to make no churn homemade Saffron and Pistachio Ice Cream recipe and preparation

Saffron and Pistachio Ice Cream

how to make no churn homemade Saffron and Pistachio Ice Cream recipe and preparation

Ingredients:
2 cups of heavy whipping cream (with 35% fat content)
1 cup of condensed milk
4 green cardamoms
¼ th cup of pistachios
10-12 strands of saffron
A pinch of yellow food colour

Method:
Dry roast the cardamom pods in a skillet for a minute. Let them cook and then peel off their skin. Take the seeds from inside and grind them to a fine powder. Keep aside.
De-shell the pistachios and soak them in hot water for 10 minutes. Then peel off their skin and very finely chop the pistachios.
With the help of kitchen aid or hand blender or wire whisk, whip the cream until stiff peak is achieved.
Then add the condensed milk and whisk again to mix them well.
Now add in the ground cardamoms, chopped pistachios, saffron and yellow food colour.
Mix again to incorporate everything perfectly.
Pour in the mixture in an airtight container or loaf pan.
Take a plastic film and nicely spread it over the ice cream mix. Don’t leave any space uncovered. This will prevent any kind of formation of ice crystallization.
Freeze for 4-6 hours or preferably overnight.
Serve with some additional chopped pistachios and saffron strands.


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