It’s getting to the warmer season in Australia, so we’re itching to have a crack at this quick version of a classic Indian pistachio ice-cream – yum!
Preparation time: 10 minutes
Freezing time: At least 6 hours
600ml double or whipping cream
2 pinches of saffron threads, soaked in a little warm milk
2 pinches of green cardamom seeds
1 teaspoon kewra water (optional)
600ml condensed milk
600ml evaporated milk
2 tablespoons 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.
TIP: Alternatively, replace or mix the pistachios with finely chopped dried or fresh fruit and/or mixed nuts. It is also delicious on its own or serve with griddled or barbecued tropical fruit.