Kesar Pista Ice Cream is a popular eggless vanilla ice cream that is flavoured with expensive spice saffron and pistachio nuts. This recipe is prepared using an ice cream maker but I've included a no-churn version too.
Kesar pista ice cream is an Indian classic and tastes heavenly! It really is no wonder that "Kesar Pista" is known as the "King of flavours" in Indian desserts like these kesar pista coconut ladoo.
This ice cream has a creamy, silky texture that's rich yet wonderfully airy. Each mouthful is luxurious thanks to the fragrant saffron and crunch of the pistachio.
I prefer to make homemade ice cream with minimum good quality ingredients and in small batches for maximum flavour.
All of my ice creams including Turkish Delight Ice Cream, Mango Kulfi, Dulce de leche, Cookies n Cream are made without eggs, without custard or corn flour.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- double cream - in the UK, double cream has a fat percentage of 50%
- whole milk
- sugar - either white granulated or caster sugar.
- saffron
- pistachio - unsalted
- cardamom powder
Storage
Kesar pista ice cream can be stored in the freezer for a maximum of 1 month. However, I recommend only storing for 2-3 days for maximum freshness and the best flavour of the ice cream.
No Churn Method
Note: to make the no-churn ice cream you need different ingredients.
1. Dissolve a big pinch of saffron in one tablespoon of warm milk and set aside to cool.
2. Take a chilled bowl and add 2 cups of chilled double cream. Whip the cream until you achieve stiff peaks.
3. Add 1 cup sweetened condensed milk and whipping for another 2 minute.
4. Add the saffron infused milk, chopped pistachio and cardamom powder and mix well with a spatula.
5. Transfer the ice cream into an airtight container and sprinkle some extra saffron and pistachio nuts. Cover it with the lid and place it in the freezer for 6-7 hours or until firm.
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📖 Recipe
Kesar Pista Ice Cream
Equipment
- ice cream maker
Ingredients
- 3 cup double cream
- 1 cup whole milk
- ⅔ cup sugar or caster sugar
- pinch saffron
- 4 tablespoon pistachio chopped
- pinch cardamom powder
Instructions
- Freeze the ice cream bowl as per manufacturer’s instruction.
- Combine milk, sugar, cardamom powder and saffron in a bowl and whisk until sugar dissolves.
- Pour in the double cream and gently mix.
- Place the freezer bowl into the ice cream machine. Add some chopped pistachios to the cream mixture.
- Turn the machine on and transfer the cream into the ice cream maker and churn for approximately 30 - 40 minutes.
- Transfer the ice cream into a freezer safe container and garnish with the remaining chopped pistachios and saffron. Freeze for 1 hour for a firm finish.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2016.
Hayley Dhanecha says
I like making kesar pista ice cream at home because the flavour is so much richer and fresher than anything store-bought. The saffron and pistachio come through so beautifully in every creamy spoonful, making it feel really indulgent yet simple.
Hina says
Hi,what percentage of fat content are best for ice cream
jcookingodyssey says
We have used 48% fat content cream for this ice cream recipe.
srk says
Hi Jagruti,
Your recipe bring back all my childhood memories. Used to enjoy at Satyavijay Icecream, local ice cream store in Rajkot. Thanks for sharing wonderful recipe. I can't resist my self to give it try. Just quick question double cream is same as heavy whipping cream? Or is it something different?
jcookingodyssey says
Hi SRK, lol for a second I thought Shah Rukh Khan has left the comment 🙂 Thank you for visiting JCO. Glad to know that you also like this flavour too.
Yes, double cream as same as heavy whipping cream.
All the best !