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Thandai Ice-cream In Just 10 Minutes
 By : Arti Agarwal ( Posted on :07 Nov, 2005 )Total Views : 378 | Previous | Next
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.


Recipe Categories : Cold Sweets
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