No-Churn Rajbhog Ice Cream Recipe

For a visual guide go to - https://youtu.be/EPU2TV4TAZI?si=k9R210XjEB3clWxd

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Infuse Saffron: Soak the saffron strands in 1 tablespoon of warm milk for about 10 minutes to release their color and aroma. 2. Whip the Cream: In a large mixing bowl, combine the chilled whipping cream, condensed milk, whole milk, and almond essence. Using a hand mixer or whisk, beat the mixture until soft peaks form. 3. Add Saffron: Gently fold in the saffron-infused milk and, if using, the yellow food coloring to achieve the desired hue. 4. Initial Freeze: Pour the mixture into a freezer-safe container. Cover with cling wrap or a lid and freeze for about 4 hours. 5. Incorporate Nuts: After 4 hours, remove the semi-set ice cream from the freezer. Stir in the chopped pistachios, almonds, and cashews evenly throughout the mixture. 6. Final Freeze: Return the container to the freezer and let it set for an additional 6 hours or until fully frozen. 7. Serve: Once set, scoop out the creamy Rajbhog ice cream and enjoy!