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This delicious ice cream is perfect for any occasion and also for those that love the mix of ice cream and cake. 16. Coffee Ice Cream Flavour source: istockphoto.com. Coffee ice cream is worth giving a try if you're fond of coffee beverages for that instant burst of energy to enjoy the day. The coffee flavoured ice cream does taste great, indeed.

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1 cup Evaporated milk, ¾ can Condensed milk, 1 cup Heavy cream, ½ tsp Cardamon powder, ¼ cup Pistachio nuts, ½ tsp Saffron strands. Mold - Pour the mixture into Kulfi molds. Add the lids and popsicle sticks Pro tip - I like to use a measuring cup with a spout to prevent spillage. I used 8 x 4 oz Kulfi molds.

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Place 1 tablespoon hot tap water in a small bowl. Add a pinch of saffron and let it soak to extract the color and flavor. Meanwhile, set out an electric mixer with a whip attachment. Add the heavy cream, ground cardamom, and vanilla extract. Whip at high speed until firm peaks form.

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Let the mixture cool down completely. Once the milk has cooled down completely, pour into kulfi molds or any other container of your choice. Cover and freeze till completely set, around 6-8 hours. Once frozen, place the kulfi mold under warm running water for 30-45 seconds and then tap the mold on the plate.

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Active time: 10 minutes Freezing time: 6-8 hours. Indian ice cream flavors have a delicious unique taste and this kesar pista ice cream (saffron pistachio ice cream) is a very popular flavor! It is a favorite flavor in my family and I have also made Kesar Pista Kulfi, Kesar Pista Cupcakes, Kesar Pista Milk Cake.So, it was only some time before this recipe went up!

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Kulfi with a burnt flavor is not delicious. Additions - Next add the mawa and combine well. Then add the sugar and combine well. Continue to cook for 5 to 7 minutes more. Then, add the cardamom powder, crushed pistachios and combine well. Add the fruit puree (lychee or mango) and cool until barely warm.

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Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside. Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.

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This flavor is the dessert in ice cream form. Using a honey based ice cream, and homemade baklava as a mix in, this ice cream is sweet, nutty, buttery and delicious.. Inspired by an Indian shortbread called nankhatai. A nutty, caramelized crumb topping is folded into rich cardamom ice cream. Decadent with bursts of spice and pops of.

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Kulfi is one of the most popular traditional Indian ice-cream that is available in many flavors. They are known based on the main ingredients used to make them. To name a few - malai kulfi (cream), mango kulfi, kesar kulfi (saffron) and the one made with Pistachios is called Pista Kulfi. A mix of kesar and pista is known as kesar pista kulfi!!

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To make instant kulfi, Mix together 240 ml (1 cup) chilled cream with ¼ cup milk powder. Make sure there are no lumps, whisk this until thick and slightly light. Grind together 6 tablespoons sugar, 1 pinch saffron, 4 cardamoms, 10 pistachios, 10 almonds and 10 cashews to a super fine powder. Stir this with the cream.

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Mangalorean gadbad ice cream is confusion at its best. Unlike what the name suggests, the ice cream is anything but gadbad. Gadbad ice cream originated in Mangalore and is a desi sundae. Initially made out of spite towards a demanding customer, this ice cream is an amalgamation of multiple flavours with nuts, sauces, and chunks of jelly as topping.

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It is creamier and dense when you compare it to regular ice cream, and that is what makes it one of the best ice cream flavours in India. 2. Kesar Pista Ice Cream. Tiny Town Dessert. Another Indian Ice cream flavour that has driven a lot of people crazy is kesar pista.

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Mango, jackfruit, lychee, coconut, pears, plums, jamuns—you name it and there's a cold treat available in the market for you to enjoy. Where to find it: Kuremal Mohanlal Kulfi (Delhi), Corner House Ice Cream (Bengaluru) 9. Green chilli. An unconventional flavour, this ice cream is not for the faint-hearted.

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Put your saffron threads in a small bowls with 1 tablespoon on warm water to infuse. Once infused set aside to cool fully. Place sweetened condensed milk in the fridge to keep cold. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

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Seal the moulds tight with the screw top and freeze for 5 hours. After the 5 hour mark, remove the tops and insert a popsicle stick. Set in the freezer for another 2-3 hours. To remove, dip the molds in a bowl of warm water until the pops loosen (about 20-30 seconds), then pull gently upward to get nice, clean kulfis.

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Add the mango puree and mix well. Pour the mixture in kulfi molds, a baking dish or a muffin pan and freeze for at least 4 to 6 hours or until set. Remove the mango kulfi from the molds by dipping the molds in warm water for a few seconds or by removing from the freezer 15 to 20 minutes before serving. Garnish with chopped pistachio and saffron.