Flavored Ice-creams
˝ gallon plain vanilla ice-cream
1
teaspoon rose essence
some
red
food color
1
tablespoon dudh (milk)
10-12
strands kesar (saffron)
1
teaspoon elchi (cardamom),
powdered
some
yellow
food color
1
tablespoon dudh (milk)
8
strands kesar (saffron)
1
teaspoon elchi (cardamom),
powdered
16
pista
(pistachio nuts), finely chopped
some
green
food color
16
oz mango
pulp
some red
and yellow food color
1.
In choosing the vanilla ice-cream, choose an inexpensive
store brand that doesn’t have too strong a vanilla flavor.
2.
Essentially we are making different ice-creams by putting in
appropriate flavors and colors. For those with saffron, you would soak the
saffron strands in hot milk for about 15 minutes.
3.
Unpack ice-cream onto a countertop, add the flavorings, and
knead it all together. You may use blender if you wish. Put the ice-cream back into the container it
came in, seal it and put in the freezer for at least half an hour.
Source: Kishor