Kesar Pista Ice Cream

Kesar pista is the flavour most often asked for at weddings and festivals, and it is easy to make at home. Saffron strands steeped in warm milk give a golden colour and a floral scent, cardamom adds warmth, and pistachios give crunch. The base is our no-churn mix of whipped cream and condensed milk, so the result is smooth and creamy rather than icy. The only care needed is to bloom the saffron properly and fold everything in gently.

Method

1. Crush the saffron strands between your fingers into the warm milk and leave for 15 minutes until the milk turns deep golden.
2. Chill a mixing bowl and beaters in the freezer for 15 minutes, then whip the cold cream to stiff peaks.
3. In a large bowl, whisk the condensed milk, saffron milk, cardamom and milk powder until smooth.
4. Fold a third of the whipped cream into the condensed milk mixture to loosen it.
5. Fold in the remaining cream gently until uniform and pale gold, with no white streaks.
6. Fold in most of the chopped pistachios.
7. Pour into a lidded container, scatter the remaining pistachios on top and cover with butter paper.
8. Freeze for 6-8 hours or overnight until firm. Rest for 5 minutes before scooping.

What to serve it with

Scoop into kulhads or small bowls and top with extra pistachios and a few saffron strands. It goes well with warm jalebi or gulab jamun.

Storage

Freeze covered for up to 2 weeks. Keep the surface covered with butter paper to avoid ice crystals.

Variations

• Add 2 tbsp chopped almonds along with the pistachios.
• Pour into kulfi moulds for a kulfi-style version.
• Add 2 tbsp rose petal preserve (gulkand) for a richer, floral flavour.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.