THANDAI ICE-CREAM

Cooking Time : 10 mins.

Preparation Time : 15 mins.

Serves 8.

Ingredients
1 litre full fat milk
1½ cups sugar
¼ cup cornflour
1½ cups (300 grams) fresh cream
a few saffron strands
To be ground finely for the thandai flavouring
¼ cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons Lucknowi saunf (fennel seeds)
½ teaspoon cardamom (elaichi) powder
20 nos. white peppercorns

Method

1. Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
2. Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
3. Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
4. Add the sugar and simmer for 5 minutes.
5. 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.
6. Remove from the fire and allow it to cool completly.

7. Strain the mixture through a strainer.
8. Add the cream and dissolved saffron to the milk mixture. Mix well.
9. Pour the mixture into a shallow dish, cover and freeze till slushy.
10. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.

11. Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.