Creamy Homemade Ice Cream

Nutrition values are AI-estimated based on ingredients.

• 1-2 tablespoons water
• 500 ml full-cream milk
• 2 large tablespoons milk powder
• A pinch saffron strands
• 3 slices brown bread
• 8-10 whole cashew nuts
• 2-3 green cardamom pods, crushed
• 1/4 cup jaggery powder
• Finely chopped pistachios for garnish
• Sliced almonds for garnish
• Wooden ice cream sticks

1. 1Add a small amount of water to a stainless steel kadai (pan) to prevent the milk from sticking.
2. 2Pour 500ml of full-cream milk into the kadai and gently heat it.
3. 3Once the milk is slightly warm, add two large spoonfuls of milk powder and stir continuously until it dissolves completely without forming lumps.
4. 4Add a pinch of saffron strands and bring the milk to a gentle boil for about 2 minutes on low heat to allow the saffron to infuse.
5. 5Add three slices of brown bread to the gently boiling milk and mash the bread into the milk using a spatula.
6. 6Add 8-10 whole cashew nuts and 2-3 crushed green cardamom pods to the mixture.
7. 7Stir and cook the mixture for another minute on low heat, then turn off the gas flame and let it cool down completely to room temperature.
8. 8Once thoroughly cooled, add 1/4 cup of jaggery powder and stir until well combined.
9. 9Transfer the entire mixture into a blender jar and blend into a very fine and smooth paste until no lumps or large pieces of bread/nuts remain.
10. 10Pour the blended ice cream mixture into kulfi moulds and a square airtight glass container.
11. 11Top the kulfi moulds with some chopped pistachios and almonds, cover tightly with aluminum foil, make a small slit, and insert a wooden kulfi stick.
12. 12Close the square container with its airtight lid and garnish with chopped pistachios and sliced almonds.
13. 13Place all the prepared items in a freezer for 6-7 hours, preferably overnight, to set completely.
14. 14To serve kulfi, remove moulds from the freezer, leave at room temperature for about 5 minutes or dip briefly in water to demould, then slide out onto a serving plate.
15. 15For the ice cream from the square container, gently invert it onto a cutting board and slice into thick, rectangular blocks, then present on plates with additional pistachios and almonds.

These instructions are our analysis of the original video. Watch on YouTube →