While ice creams are delicious and the best way to cool yourself during the summer, it is even better to have them during the monsoon. So try out this hot ice cream TODAY.
Saffron & Chilli Ice Cream
Ingredients
4-5 red sweet chilies
1 cup double cream milk
2 pods of green cardamom
1 tsp saffron
1 cup icing sugar
1 ½ cup whipped cream
Pinch of salt
READ ALSO: Simple vegan ice cream dessert- Tea-infused Coconut Ice cream
Method
Wash and trim the chilies and discard the seeds.
Heat milk in a heavy bottom pan. Add cardamom and red chilies. Boil and simmer for 5-7 minutes.
Remove 1 tbsp milk from the pan into a bowl and soak saffron in it. Set both the milks aside.
When the milk has cooled completely, discard the cardamom and chili, and refrigerate.
Grind the soaked saffron till it releases the rich saffron color.
Add sugar to the whipped cream and whip slightly till soft peaks form. Add a pinch of salt and the soaked saffron; mix slowly.
Add chilled milk and transfer this to an ice cream churner.
Churn for about 45-55 minutes till you get the desired consistency of ice-cream. Serve immediately.
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