Name: Burnt milk ice cream with nuts
Yield: 6 to 8 servings
Ingredients: 1 tsp vanilla extract; 2 tsp ground cardamoms; 1 tsp crushed saffron; 4 tbsp corn flour or cornstarch; 1½ cups of sugar; ½ cup full cream milk, cold; ¼ cup finely blanched ground almonds; ¼ tsp salt; 12 cups full cream milk, room temperature; ½ cup finely ground pistachios

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Art of Parsi Cooking

By Niloufer Mavalvala

Published 2016

About

This burnt milk ice cream, often served as a cone-shaped ice-lolly, is creamy, rich and flavourful – perfect for cooling the palate after a spicy meal or on a hot summer’s day. Made with full fat milk, and flavoured with nuts and cardamom, it is laborious but the end result is heavenly.

Ingredients

12 cups full cream milk, room temperature
½ cup finely ground pistachios
¼

Method

Boil the milk on a low fi re until it reduces to about 8 cups.

Remove from heat and add in the pistachios and almonds, salt and the sugar. Stir well until the sugar has dissolved and place the pot back on the heat. Keep mixture boiling until it reduces another cup or so.

Remove from the