Here’s a classic Kesar Pista Ice Cream recipe that brings together the richness of saffron and pistachios in a creamy, no-eggs-required Indian-style dessert:
Kesar Pista Ice Cream Recipe
Servings: 6–8
Churned or No-Churn Option Available
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sweetened condensed milk
- 1/4 cup sugar (adjust to taste)
- 1/2 teaspoon ground cardamom (optional but traditional)
- 1/4 teaspoon saffron threads
- 1/4 cup warm milk (to bloom saffron)
- 1/3 cup pistachios, chopped (unsalted, lightly roasted)
Instructions
- Bloom the Saffron
Soak saffron threads in the 1/4 cup warm milk for at least 10–15 minutes, or until the milk turns deep yellow. - Make the Ice Cream Base
In a saucepan over medium heat, combine whole milk, heavy cream, and sugar. Heat until sugar is dissolved and mixture is hot but not boiling. Stir in sweetened condensed milk and the saffron milk. Add cardamom if using. - Cool and Chill
Let the mixture cool completely, then refrigerate for at least 4 hours or overnight. Cold base = smoother ice cream. - Churn It (or Freeze No-Churn Style)
- Churned: Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions. In the last few minutes, add the chopped pistachios.
- No-Churn: Whip 1.5 cups of heavy cream until soft peaks form. Fold in the saffron-condensed milk mixture and pistachios. Freeze in a loaf pan, covered, for 6–8 hours.
- Serve
Let sit at room temperature for 5 minutes before scooping. Garnish with extra pistachios or a few strands of saffron.
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