Thandai Icecream

Ingredients:

Whipping cream - 225 ml

Condensed milk - 198 g

Thandai masala - 1/4 cup + 1 tbsp

Warm milk - 1 tbsp

Saffron strands - Little

Dry rose petals - Little

Pistachios - Little (chopped)

Method:

• Soak saffron strands in warm milk and set aside.
• Chill the bowl and blade till use.
• Now add in whipped cream to the bowl and whip till soft peaks.
• It may take app 3 mins.
• Add in condensed milk, thandai masala.
• Add in saffron milk and whip till it turns thick.
• It may take app 3-4 mins.
• Transfer to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and top it with little masala.
• Also top it with pistachios and dry rose petals.