Rajbhog Ice Cream
Eggless saffron cardamom ice cream with pistachios, almonds, and cashews. Includes churned and no-churn options for a festive Indian dessert.
Ingredients
For the ice cream base
- 2.5 cups whole milk
- 2 cups heavy whipping cream
- 0.75 cup sugar
- 0.25 teaspoon saffron strands
- 1.5 teaspoons cardamom powder
For the nut mix
- 0.5 cup pistachios slivered
- 0.25 cup almonds slivered
- 0.25 cup cashews slivered
Instructions
Bloom and heat
- Grind saffron with a teaspoon of sugar until fine.
- Warm milk, cream, and remaining sugar in a saucepan over medium-low heat.
- Whisk in the saffron mixture and heat only until sugar dissolves.
Chill and churn
- Cool the base completely, then refrigerate for at least 4 hours or overnight.
- Churn in an ice cream maker until soft-serve texture.
- Add cardamom and nuts in the final minutes of churning.
Set and serve
- Transfer to a chilled airtight container.
- Press parchment on the surface and freeze 2 to 4 hours for firm scoops.
- Rest at room temperature for a few minutes, then scoop and serve.
Notes
For no-churn: whip 2 cups cold cream to soft peaks, fold in thick saffron milk base,
stir in nuts, then freeze 6 to 8 hours. Keep the base very cold before churning for the creamiest texture. Do not reduce sugar too much, as it affects scoop texture and helps prevent iciness.
stir in nuts, then freeze 6 to 8 hours. Keep the base very cold before churning for the creamiest texture. Do not reduce sugar too much, as it affects scoop texture and helps prevent iciness.
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