1teaspooncrushed cardamomfresh (5-6 pods seeded and crushed)
2tablespoonsrose wateror kewra essence (see notes for substitution)
1cupassorted nuts (pistachio, cashews, almonds)finely chopped (see notes)
Soak saffron strands in hot water while you whip the cream. Alternatively, add saffron and cold water to a microwave safe bowl and heat for 25-30 seconds.
Whip Heavy Cream
In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment. Whip the cream till it forms stiff peaks.
Combine with Condensed Milk
Add a scoop of whipped cream into the condensed milk bowl and mix to combine. This lightens the condensed milk. Then pour the condensed milk into the whipped cream. Using a spatula (not whisk) gently fold the two together till you reach a silky-smooth consistency.
Mix Flavorings and Nuts
Add soaked saffron along with the liquid, crushed cardamom, rose water and chopped nuts into the bowl and gently fold it in. Mix till well combined.
Chill Ice Cream
Pour this mix into a parchment lined metal pan or a glass bowl. Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer. Chill for 6-8 hours for the ice cream to set properly. Enjoy!
Bloom the saffron threads. It is important to bloom (soak in hot water) the saffron threads prior to mixing as this develops their natural floral flavor and aroma.
Make sure to chill the sweetened condensed milk and heavy cream. I simply pop the whole can of condensed milk and a pint of heavy cream in the fridge as soon as I get home from the store to chill for a few hours. The colder the ingredients, the easier the ingredients will whip to the right texture.
Add rose water, kewra essence or vanilla extract. Rosewater will provide a smooth, floral, refreshing flavor, but kewra essence (made from pandanus flowers) is another great substitute. If all else fails, use an equal amount of vanilla extract. It will not be as strong as rose water, but it will offer the same floral notes.
Use one, two or three different nuts. I am partial to pistachios, but feel free to use any combination of assorted chopped pistachios, cashews or almonds. Just make sure they are unsalted and chopped to a fine texture.
Note: The nutrition facts below are my estimates based on mixed, assorted nuts. Serving size can vary. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.