Thandai Ice Cream
Ingredients
For the thandai paste
1 tbsp fennel seeds (saunf)
1 to 2 peppercorns (kalimirch)
2 tsp poppy seeds (khus-khus)
A few saffron (kesar) strands
1 tbsp warm low fat milk (99.7% fat free)
6 almonds (badam), blanched and peeled
A pinch of cardamom (elaichi) powder
1 tbsp rose water
Other ingredients
2 cups low fat milk (99.7% fat-free)
2 tbsp cornflour mixed with 1/2 cup low fat (99.7% fat-free)
3 to 4 sachets of sugar substitute (1 gm each)
Method
For the thandai paste
Combine the fennel seeds, peppercorns and poppy seeds together and soak in warm water for 30 minutes. Drain.
Add the saffron, almonds and cardamom to the mixture and blend in a mixer to a smooth paste using rose water. Keep aside.
How to proceed
Heat the milk in a broad non-stick pan. When it starts boiling, add the cornflour mixture, mix well and simmer till it coats the back of a spoon, while stirring continuously. Keep aside.
When cool, add the sugar substitute and prepared thandai paste, mix well and pour into an air-tight container.
Refrigerate for at least 4 to 6 hours.
Blend in a mixer till it is slushy and mix well.
Pour it back into an air-tight container and freeze till the ice-cream is set.
Serve chilled.
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