Kesar Elaichi Ice Cream
by Tarla Dalal
Added to 192 cookbooks
This recipe has been viewed 24486 times
Rich and lusciously textured ice-cream made of the perfect combination of milk, milk powder and cream is sweetened just right and perked up with two of India’s most favourite and traditional flavours – kesar and elaichi. Popularly used in everything from kheer to sweets and milk shakes, these fantastic desi flavours make this ice-cream appeal to all, including elders! Enjoy it after a hearty meal, and lose yourself in its rich aroma and indulgent texture.
- Combine 1 cup of milk, milk powder and cornflour in a bowl and mix well using a whisk. Keep aside.
- Dissolve the saffron in ¼ cup of warm milk and keep aside.
- Combine the remaining ¾ cup of milk, sugar, saffron-milk mixture and cardamom powder, mix well in a deep non-stick pan and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add the milk, milk powder and cornflour mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously.
- Allow the mixture to cool completely.
- Once cooled, add the fresh cream, mix well and pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Pour the mixture into a mixer and blend till smooth.
- Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve immediately.
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Nutrient values per serving
| Energy | 219 cal |
| Protein | 4.2 g |
| Carbohydrates | 22 g |
| Fiber | 0.2 g |
| Fat | 10.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 237.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.9 mg |
| Folic Acid | 11.2 mcg |
| Calcium | 191.6 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 21.9 mg |
| Potassium | 99.3 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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