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....
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.
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.
Saffron and Pistachio Ice Cream
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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