Happy Independence Day People!!! Sharing something sweet for the day to celebrate, Thandai Ice Cream. Perfect flavours to enjoy in summers. Hope you’ll enjoy it!
Also try: Cherry Ice Cream, Rose Ice Cream or Malai Kulfi with Poached Blueberries.
Course: Dessert
Cuisine: Indian
Servings: 8
Time: Preparation – 30 mins, Freezing – 8 hours or overnight, Total – 8 hours 30 mins.
Ingredients:
For Ice Cream:
- Whipping Cream – 2 cups
- Thandai Powder – 1/2 cup
- Condensed Milk – 1 cup
- Rose Petals for garnishing (optional).
For Thandai Powder:
- Almonds – 1/4 cup
- Cashews – 3 tbsp
- Fennel Seeds – 1 tbsp
- Poppy Seeds – 1 tbsp
- Dried Rose Petals – 1 tbsp
- Black Peppercorns – 1/2 tsp
- Cardamom Pods – 15
- Saffron Threads about a pinch or 1/8 tsp.
PS: 1 Cup = 250 ml.
How to make Thandai Ice Cream:
-
Take a grinding jar and add all of the ingredients for the thandai powder. Grind to make a smooth powder. Keep aside
- Take a big mixing bowl and add whipping cream, beat with a hand mixer or a big whisk until it gets a stiff peak
- Add condensed milk and thandai powder. Mix gently with a spoon or by using the hand mixer for a few secs
- Transfer it to a freezer safe container and top it with crushed rose petals. Freeze for 8 hours or overnight. Once frozen, scoop it and enjoy your Thandai Ice Cream.
A Plate of Happiness 