Thandai Ice Cream (No Egg, No Ice Cream Maker)

Ingredients

• 400 grams Heavy Cream
• 200 grams Condensed Milk (sweetened)
• 1/2 cup Milk
• 2 tablespoons Masala (Thandai)
• 2 tablespoons Pistachio (Chopped (Optional))
• 1 tablespoon Rose Petals (Dried (Optional))
• 1/2 cup Cashewnuts
• 5 - 6 Pistachio
• 1/4 cup Almonds
• 15 Peppercorns
• 6 - 7 Cardamoms
• 2 tablespoons Melon Seeds (Magaz)
• 2 tablespoons Fennel Seeds
• 2 tablespoons Rose Petals (Dry)
• 1 tablespoon Poppy Seeds
• 10 - 15 Strands Saffron

Instructions

1. 1

   If making thandai masala on your own, grind together all the ingredients listed under thandai masala to a smooth powder.

2. 2

   In a pan, add half the heavy cream, milk and 2 tablespoons thandai masala. Gently bring it to a simmer. Simmer for 5-7 minutes. Set aside to cool.

3. 3

   Once cool to touch, add rest of the cream and condensed milk. Use a hand blender to whisk for 5 minutes till light and creamy. Mix in pistachios and rose petals if using.

4. 4

   Pour the mixture into a freezer proof container and freeze for at least 8 hours or overnight. Top with more pistachios before serving.