Easy Kesar Pista Ice Cream

Kesar Pista Ice Cream gets ready to go inside the freezer in just 15 minutes. Isn’t it great? Warm up milk on the stovetop, then add saffron to it. Keep the mixture of milk and saffron aside for about 20 minutes to release the color and flavor of saffron into the milk. First, beat the cream until stiff peaks occur. Don’t overbeat the cream to prevent from getting a grainy texture. Mix the Kesar milk, cardamom powder, chopped pistachios, vanilla bean paste, and condensed milk mixture with the whipped cream with a spatula without deflating the cream. Pour the mixture into a dry and clean air-tight container. Then transfer the container into the freezer for at least 7 to 8 hours. If you like soft scoops, then 4 hours of refrigeration is enough. During serving, you can add the topping of your choice on top of the ice cream, like chopped pistachios and kesar. I hope you enjoy it with friends and family.

Kesar Pista Ice cream is one of the most popular and beloved Indian-flavored ice creams. Indulge your cravings with a bowl of homemade Kesar Pista Ice Cream during summer or any day. This is no cook Kesar Pista ice cream prepared with only essential ingredients without an ice cream maker. It’s soft, creamy, luscious, nutty, flavored with cardamom and vanilla bean, and perfect to quench the heat. Summer can’t be completed without having a homemade Kesar Pista Ice Cream.