Kesar Pista Ice Cream – Saffron Pistachio Ice Cream

Posted: June 13, 2016 in Eggless, Ice cream
Tags: , , , , , , ,


The summer is here finally and its time to stay hydrated and beat the torching heat by generous dollops of ice cream. I hardly know any person who doesn’t like ice cream except me. Yep, that’s right. I do not like store bought ice cream a lot since they are loaded with sugar and has artificial taste. Though I do like some flavors like Mango, Seetaphal (Custard Apple) specifically from Naturals (Ice cream joint in India) and Kulfis (different style of Indian ice cream). I love Bengali sweets a lot (I have grown up eating those since childhood) and simple cakes without frosting. I have only tried making ice cream couple of time with my favorite flavor Mango. Hence, I decided to try different flavors. The combination of Kesar and Pista is very popular and common in Kulfi so I thought of trying it with ice cream. This ice cream turned out very good and was very happy to make it. Homemade ice creams are not only good in taste but also defeat the store bought ones with the fresh flavors. This ice cream is very rich, luscious and creamy in taste with lots of flavors of Pista (Pistachio) and Kesar (Saffron). You don’t need any machine to make this as it can be made by simple hand mixer. This ice cream is full of Indian flavors and appeals to all including elders and especially kids. Enjoy it after a hearty meal and let yourself lose into rich aroma and indulgent texture.

Ingredients :-

Heavy Whipping cream, chilled
1 cup
Evaporated Milk, chilled 1 cup
Pistachios, half chopped and half grounded
1/2 cup
few strands soaked in 1/4 cup whole milk
Condensed Milk, chilled
1 cup
Rose water few drops
Kewra Essence few drops


Method :-

  • Take 2 big bowl and keep it in refrigerator for half an hour.
  • Take one of the bowls and beat the chilled evaporated milk until it increases doubled in volume.
  • In another bowl beat the chilled heavy cream until it holds soft peak and increases double in size.
  • Add the rose water, kewra water, doubled evaporated milk and condensed milk to the whipped cream and mix it with the help of beater on low speed until well blended.
  • Add the chopped and grounded pistachios and mix gently.
  • Pour it in air tight container and cover it with aluminum foil tightly so that there is no ice crystal formation. Finally put the air tight lid.
  • Let it set for about 6 hours or overnight.
  • Once set enjoy it with some garnished pistachios.


Notes :-

  • The key for making ice cream is chilled ingredients. I have kept whipping cream, evaporated milk and condensed milk in refrigerator for at least 2-3 hrs.
  • Keep the containers/bowls and beaters in refrigerator in which you will whip cream and evaporated milk.
  • You can increase or decrease the quantity of condensed milk depending on your liking for sweetness.
  • Make sure the container in which you keep ice cream should be airtight.

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