Name: HOME MADE KESAR PISTA ICECREAM recipe by Katy Messman at BetterButter
Prep time: 60 min
Cook time: 420 min
Total time: 480 min
Yield: 6
Ingredients: Heavy Whipping cream ( I used tropical brand) 500ml; Condensed milk 300ml since the whipping cream had mild sweetness. (If one is using Amul Whipping cream then use 400ml of condensed milk since Amul whipping cream is unsweetened); Kesar/saffron a few strands presoaked in 3-4 tblspns of milk.; Pistachio sliced/pieces a few; Kesar essance 2-3 drops (optional)

ABOUT HOME MADE KESAR PISTA ICECREAM RECIPE

Its the quickest and the easiest icecream for summers.

Ingredients Serving: 6

Heavy Whipping cream ( I used tropical brand) 500ml
Condensed milk 300ml since the whipping cream had mild sweetness. (If one is using Amul Whipping cream then use 400ml of condensed milk since Amul whipping cream is unsweetened)
Kesar/saffron a few strands presoaked in 3-4 tblspns of milk.
Pistachio sliced/pieces a few
Kesar essance 2-3 drops (optional)

Instructions

Whip up the heavy whipping cream till stiff peaks. (First with low speed then increase the speed of the electric whipper gradually)
Add in the condensed milk, pistachio, the soaked saffron/Kesar and the essence and fold in gradually in one direction with a spatula.
Slowly fold in everything together with a spatula in one direction till blended well.
Empty the contents in a container (I always use aluminium container for the icecream to set well and faster).
Sprinkle a few more pistachio over the top layer for garnish and allow it to set in the freezer overnight or at least 7 hours.

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