No Cream Ice Cream

• Soak cashew nuts and almonds for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1/4 cup (approx. 35g) halved cashew nuts
• 35g whole almonds
• Few strands saffron
• 1/2 litre full-cream milk
• 2 tablespoons water
• 1/4 teaspoon cardamom powder
• 1/4 cup mishri (crystal sugar), pre-crushed
• Chopped pistachios
• Chopped almonds/cashews
• Dried rose petals

1. 1Soak 1/4 cup halved cashew nuts and 35g whole almonds in hot water for 30 minutes, and steep a few saffron strands in hot water in a separate bowl during this time.
2. 2After soaking, peel the skin off the almonds, rinse the nuts, then transfer them, along with soaked cashews, steeped saffron (including its water), and 1/4 cup crushed mishri to a mixer jar, then grind into a smooth, thick, pale yellow paste.
3. 3Pre-wet a cooking pot with 2 tablespoons of water, add 1/2 litre of full-cream milk, bring it to a boil on medium-high heat, then reduce heat to low and stir, mixing any malai (cream layer) back into the milk.
4. 4Add the prepared nut-saffron-mishri paste to the simmering milk and stir continuously on low heat for 3-4 minutes until the mixture visibly thickens and its color transforms to a light creamy yellow/pale green, passing the spatula test.
5. 5Turn off the heat, let the thickened milk mixture cool completely, then transfer it to a clean mixer jar, add 1/4 teaspoon of cardamom powder, and blend on a slow mode for 3-4 minutes or longer to achieve a smooth, creamy, and aerated texture.
6. 6Pour the blended ice cream mixture into a glass bowl, then sprinkle with chopped pistachios, chopped almonds/cashews, and dried rose petals.
7. 7Cover the bowl tightly with aluminum foil and place it in a freezer for 7-8 hours, or preferably overnight, to set.
8. 8Serve the super creamy homemade ice cream chilled, scooped, or in individual mould portions.

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