No ice cream maker? No problem. Out of rock salt? Don’t need it! Everyone thinks making ice cream is so hard and it takes too much time. Not everyone can afford ice cream maker! With all the myths out there I want to set the record straight that if you can bake a cake from a box, then definitely you can make ice cream from scratch! This is a quick easy 10 minute eggless ice-cream recipe that doesn’t really require any special equipment and there are endless possibilities!! it is so incredibly smooth and creamy you would never know it is not churned. After making this recipe, I have stopped buying ice cream from the stores.. Summer is so close and there is nothing better than a frosty scoop of homemade ice cream pulled right from your freezer. It will impress your friends with wide variety of unique flavors! This flavor is my favorite so far! I also like fig and cashew ice-cream.
2 cups of heavy whipping cream
1 cup of condensed sweetened milk
1 tbsp of vanilla extract
1.5 cup of pistachios (crushed)
1 tsp of saffron
In a large bowl, whip cold heavy whipping cream until you have soft peak. Add your sweetened condensed milk and vanilla extract and continue whipping until you have stiff peak. Add 1 cup of pistachios and saffron and continue to whipping until it thickens and you have stiff peak.
Pour into a freezable air tight container. Add left over pistachios on top. Close the container and freeze it approximately 6-8 hours. I usually make it in the evening and freeze it overnight. Serve when it is firm like ice cream consistency.
P.S. You can add any toppings as you wish. I add fig/cashew, peanut butter, nutella, paan masala, strawberry cheesecake, etc..Options are endless.. You can go crazy with it 😉