Thandai Ice-Cream
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 126 cookbooks
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Creamy, smooth and heavenly.
Main Procedure- Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
- Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
- 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.
- Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. Add the thandai flavouring and mix well.
- Remove from the fire and allow it to cool completely.
- Strain the mixture through a strainer.
- Add the cream and dissolved saffron to the milk mixture. Mix well.
- Pour the mixture into a shallow dish, cover and freeze till slushy.
- Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
- Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.
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Nutrient values (Abbrv) per serving
| Energy | 438 cal |
| Protein | 7.4 g |
| Carbohydrates | 46.7 g |
| Fiber | 0.6 g |
| Fat | 21.9 g |
| Cholesterol | 20 mg |
| Sodium | 37 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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