Thandai Ice-Cream
by Tarla Dalal
Creamy, smooth and heavenly.
Thandai Ice-Cream recipe - How to make Thandai Ice-Cream
Preparation Time: Cooking Time: Total Time:
Serves 8.
1 ltr full fat milk
1 1/2 cups sugar
1/4 cup cornflour
1 1/2 cups (300 grams) fresh cream
a few saffron (kesar) strands
To be ground finely for the thandai flavouring
1/4 cup almonds (badam)
2 tbsp poppy seeds (khus-khus)
2 tbsp Lucknowi saunf (fennel seeds)
1/2 tsp cardamom (elaichi) powder
20 white peppercorns
Method
- Main Procedure
- Dissolve the cornflour in ΒΌ cup of cold milk. Keep aside.
- Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
- 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.
- Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. Add the thandai flavouring and mix well.
- Remove from the fire and allow it to cool completely.
- Strain the mixture through a strainer.
- Add the cream and dissolved saffron to the milk mixture. Mix well.
- Pour the mixture into a shallow dish, cover and freeze till slushy.
- Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
- Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.
Nutrient values per serving
| Energy | 438 cal |
| Protein | 7.4 g |
| Carbohydrates | 46.7 g |
| Fiber | 0.6 g |
| Fat | 21.9 g |
| Cholesterol | 20 mg |
| Vitamin A | 431 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 1.5 mg |
| Folic Acid | 22.8 mcg |
| Calcium | 303.9 mg |
| Iron | 0.8 mg |
| Magnesium | 41.6 mg |
| Phosphorus | 190.4 mg |
| Sodium | 37 mg |
| Potassium | 192.7 mg |
| Zinc | 0.3 mg |
Outbrain
I tried this recipe,it was fantastic. would like to know why could I feel ice pieces at few places? I had covered it with aluminium foil and kept the freezer free from.clutter too