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Thandai ice cream
By : Method
- Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
- Dissolve the saffron in 2 tbsp of warm milk. Keep aside.
- Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
- Add the sugar and simmer for 5 minutes.
- Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
- Remove from the fire and allow it to cool completely.
- Add the thandai flavouring to the milk.
- Strain the mixture through a sieve.
- Add the cream and dissolved saffron to the milk mixture. Mix well.
- Pour the mixture into a shallow freezer-proof dish and freeze till slushy.
- Remove and whisk until smooth and creamy.
- Freeze again until firm for about 4 to 6 hours.
Ingredients:
1 litre full fat milk
300g sugar
20g cornflour
300g cream
A few strands of saffron
1 litre full fat milk
300g sugar
20g cornflour
300g cream
A few strands of saffron
To be ground finely for the thandai flavouring
1/4 cup almonds
2 tbsp poppy seeds (khus khus)
2 tbsp Lucknowi saunf (fennel seeds)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns
RECIPES BY SANA
