With the summers attacking us full on, nothing beats the heat as a generous dose of ice cream. Homemade ice creams can taste not only as good as the one sold in the market but with its fresh flavors at times even best the best of the branded ones. As you all know, I have multiple varieties of no churn ice cream recipes posted on my blog. Today, I am sharing with you one of the flavors of ice cream which I grew up eating and mostly only found or made in India. Saffron Pistachio ice cream is a one of the most popular Kulfi flavors in India and loved by all.
This recipe does not require any special equipment to prepare it either and it is also easiest egg free ice cream you will ever make! I make Saffron Pistachio ice cream at home at least once a month because both of my men love it! However, today I am putting little twist on the classic Saffron Pistachio flavors and adding rose petals. The classic flavors are amazing however the rose petals completely elevated the flavors! OMG it is too DELICIOUS and trust me when I say this, you will be going back for more and making this recipe often.
As it’s getting hotter each day, I hope you jump on this recipe and make it this week for your family.
Serves 9-10 scoops
1 (14oz) sweetened condensed milk can
2 cups heavy whipping cream
1 tsp vanilla extract
1 tsp saffron strands
1 cup of crushed pistachios
¼ cup dried rose petals
You can use kitchen aid mixer or hand held mixer. Add the whisk attachment and add heavy whipping cream and beat on high until the mixture forms stiff peaks. Add vanilla, condense milk, pistachios, saffron, dried rose petals. Gently fold into whipped cream until well combined. Pour into a steel freezer safe container and store in the freezer for next 4-6 hours. The ice cream will be firm and perfectly ready to be served.
Notes – Remove ice cream 2-5 minutes prior serving for perfect consistency. I personally find steel containers best to freeze ice cream compare to glass or plastic.