THANDAI ICE-CREAM

Creamy, smooth and heavenly.


Cooking Time : 10 mins.
Preparation Time : 15 mins.

Serves 8 to 10.
Ingredients
1 litre full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) cream
a few saffron strands

To be ground finely for the thandai flavouring
1/4 cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons Lucknowi saunf (fennel seeds)
1/2 teaspoon cardamom (elaichi) powder
20 nos. white peppercorns

Method
1.Dissolve the cornflour in 1/4 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. Add the sugar and simmer for 5 minutes.
4.Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
5.Remove from the fire and allow it to coool completely.
6.Add the thandai flavouring to the milk. Strain the mixture through a sieve.
7.Add the cream and dissolved saffron to the milk mixture. Mix well.
8.Pour the mixture into a shallow freezer proof dish and freeze till slushy.
9.Remove and whisk until smooth and creamy.
10.Freeze again until firm for about 4 to 6 hours.