I have a bucket list and it’s been growing at a speed so fast that it makes me wonder how much would I be possibly able to cross from it. My list has all sorts of stuff, crazy-weird-dreamy-over ambitious-girly and much more. Well, a year ago my list was entirely different, with food being no where on my list. But with time/ change of career/ realization of how I have a strong interest in everything related to gastronomy, my list and preferences changed.
For that matter, I recently realised that not all ice creams are required to be made in special machines. See recently, I got bitten by ice cream bug. I have been searching every nook and corner to find the best and economical ice cream machines. After searching for few days non stop, I picked one. The only problem that they don’t have the color I wanted it in. So I decided I am going to wait. But than it hit me that everyone is enjoying ice creams and by the time I wait, it might be winters here AGAIN.
Usually I enjoy varieties of ice cream, with nuts, without nuts, sorbets, frozen yogurts n all. But when I get chance to go to Indian store, I remember to pick up Kesar pista. If you would have asked me a year ago, my answer would have been that I can’t stand it. I was all about vanilla ice creams at that time. I wouldn’t even touch other flavors specially the ones with nuts. But things have been different lately.
So when I realised there are so many versions of ice cream that literally need no machine of any sort, I was back on track. The first flavor I tried was no doubt Jerry’s all time favorite and now mine as well. I drew inspiration from few different sources. It is a very quick to make dessert and perfect to keep on hand when you have unexpected guests.
- 1 cup milk (full fat or skim) (I used 2% fat)
- 1 can evaporated milk (14 oz)
- 1 can sweetened condensed milk (14 oz)
- Pinch of cardamom powder
- Pinch of saffron
- ¼ cup shelled pistachios, chopped
- In a heavy bottomed pot, heat 1 cup milk and a can of evaporated milk on medium heat. Keep stirring frequently so it doesn't stick to the pan. Bring it to a boil and than lower the flame. Let it simmer for sometime till it thickens a bit. Now add ¼ part of condensed milk and stir it nicely. Add another ¼ part and repeat. Taste and add the remaining ¼th. Now taste and if you feel you need more sweetness, add the remaining ¼th can as well. Mix it nicely and let it simmer for 2-3 minutes. Add saffron and pistachios and cook for another minute. Add cardamom powder and let it come to room temperature.
- Once at room temperature, fill up the molds or shot glasses or any other utensil you wish. Freeze them for 3-4 hours and insert the sticks if using. Continue freezing them over night.
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