"This is a quick version of a classic Indian ice cream. Alternatively, replace or mix the pistachios with finely chopped dried or fresh fruit and or mixed nuts. It is delicious on its own or serve it with griddled or barbecued tropical fruit." ~ Amandip Uppal.
600 ml double or whipping cream
2 pinches of saffron threads, soaked in a little warm milk
2 pinches of green cardamom seeds
1 tsp kewra water (optional)
600 ml condensed milk
600 ml evaporated milk
2 Tbs pistachios, finely chopped
In a large bowl, thoroughly mix together the cream, condensed milk and evaporated milk.
Add the soaked saffron with its soaking water, cardamom seeds and kewra water, if using, to the milk mixture and combine.
Finally, add most of the chopped pistachios, setting a spoonful aside for the decoration, and stir until the mixture is well combined. Pour the mixture into a freezer-proof container.
Freeze for at least 6 hours. Remove 5–10 minutes before serving and decorate with the reserved pistachios.
Note: stir the ice cream once halfway through, so the nuts don’t settle at the bottom. It can also be frozen in individual moulds.