Thandai Icecream

The sun is shining too bright outside and all I want is to be confined in the comforts of my home with my AC doing overtime and running almost 24 hrs a day...and I am just wondering how much my electric bill will be this month...so Mr H if the bill is too high then just understand that its not me but its the sun which has forced me to forget about the AC running.

The idea of making this ice cream turned in my mind when I saw my thandai masala sitting in my refrigerator, so if you want a twist in your ice cream this recipe would be just perfect. The thandai masala infuses wonderful taste of spices in this ice cream and can make the guests wonder about the ingredients in it.

Ingredients:

Ground Thandai Masala- 1 tbsp
Badam Milk Powder- 2 tsp( optional- I used MTR)
Whole Milk- 2 1/2 Cups + 1/2 Cup
Cornflour- 3 tsp
Sugar- 1/4 Cup
Condensed Milk- 1/2 Cup
Cream- 1/4 Cup

Procedure:

• Keep the 2 1/2 Cup milk for boiling, and while the milk is boiling mix in the cornflour with other 1/2 cup of cold milk and keep aside.
• When the milk comes to boil add in the sugar and condensed milk. Now add the cornflour milk and keep on stirring for some time. The milk will start to thicken.
•  Once the milk is little thick add in the thandai masala and badam milk powder. Stir so that everything mixes nicely without any lumps.
• Switch off the gas and now add in the nicely beaten cream and mix. Let the mix cool at room temperature.
• Once the mixture is cool strain it using a strainer- this is optional.
• Keep the mixture in a closed container in the freezer.
• Then follow the steps here to make the ice cream without the ice cream maker.

I garnished the ice cream with some tutti frutti and dried rose petals.

Sending this to Serve it- Chilled event by Denny at Oh Tate N See and to Pari's 'Only'- Icecream event hosted by Reva at Kaarasaaram