Rajbhog Icecream | Summer Special Icecream Recipe | Chetna Patel Recipes

saffron

💰Cheaper: turmeric

Turmeric provides color but lacks saffron's unique flavor.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream adds richness with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey offers a natural sweetness with added nutrients.

pistachios

💰Cheaper: cashews

Cashews are less expensive and still provide a creamy texture.

Boil 500 ml of milk in a heavy-bottomed pan, stirring occasionally.

Add 2 tablespoons of custard powder mixed with a little milk to avoid lumps, stirring continuously until the milk thickens.

Add 3/4 cup of sugar and mix well until dissolved.

Remove from heat and let it cool, then place it in the deep freezer for 2 to 2.5 hours to set.

Whip 1 cup of whipping cream until peaks form and set aside in the fridge.

Soak a pinch of saffron in 2 tablespoons of milk for 10-15 minutes.

Once the custard has set, mix in the whipped cream and the saffron milk.

Add 1/2 teaspoon of cardamom powder and mix well.

Layer the mixture in a container, adding chopped almonds, cashews, and pistachio powder in between layers.

Top with more pistachio powder and saffron for garnish.

Freeze for 7 to 8 hours until solid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens