Thandai Ice-Cream

Thandai Ice-Cream

Added to 126 cookbooks   This recipe has been viewed 21189 times

Creamy, smooth and heavenly.

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Thandai Ice-Cream recipe - How to make Thandai Ice-Cream

Preparation Time:    Cooking Time:    Total Time:     Serves 8.
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1 ltr full fat milk
1 1/2 cups sugar
1/4 cup cornflour
1 1/2 cups (300 grams) fresh cream
a few saffron (kesar) strands

To be ground finely for the thandai flavouring
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp Lucknowi saunf (fennel seeds)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns
  1. Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
  2. Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
  3. Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
  4. Add the sugar and simmer for 5 minutes.
  5. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. Add the thandai flavouring and mix well.
  6. Remove from the fire and allow it to cool completely.
  7. Strain the mixture through a strainer.
  8. Add the cream and dissolved saffron to the milk mixture. Mix well.
  9. Pour the mixture into a shallow dish, cover and freeze till slushy.
  10. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
  11. Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.

Nutrient values per
Energy438 cal
Protein7.4 g
Carbohydrates46.7 g
Fiber0.6 g
Fat21.9 g
Cholesterol0 mg
Vitamin A431 mcg
Vitamin B10.1 mg
Vitamin B20.2 mg
Vitamin B30.8 mg
Vitamin C1.5 mg
Folic Acid21.5 mcg
Calcium303.9 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium37 mg
Potassium165.8 mg
Zinc0.3 mg

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