Mango Saffron Ice Cream

Method

1. 1

   Prepare the saffron milk

   Soak saffron strands in 2 tablespoons of warm milk for 10 minutes until the milk turns golden yellow. Set aside.

2. 2

   Whip the cream

   In a large chilled bowl, whip the heavy cream to stiff peaks using a hand mixer. This takes about 3–4 minutes on high speed.

3. 3

   Mix the base

   In a separate bowl, combine mango pulp, condensed milk, saffron milk, and cardamom powder. Stir until fully combined.

4. 4

   Fold together

   Gently fold the mango mixture into the whipped cream in three additions. Use a spatula and fold from the bottom up — don't stir or you'll deflate the cream.

5. 5

   Freeze

   Pour into a freezer-safe container. Scatter pistachios on top. Cover with cling wrap pressed directly onto the surface to prevent ice crystals. Freeze for at least 4 hours or overnight.

6. 6

   Serve

   Remove from freezer 5 minutes before serving. Scoop and garnish with extra saffron strands and crushed pistachios.