This creamy and quick kesar pista ice cream recipe can be made with just a few ingredients and time. It has a light saffron/floral taste that is the star of the treat with bits of pistachio for some contrast. It is a popular Indian ice cream recipe that is saffron and pistachio flavored. It is no churn so you don't need an ice cream maker!
Mix condensed milk, pistachios, cardamom in a bowl. Last, whisk in the bloomed saffron. Set aside.
Take heavy cream out of fridge. Whisk heavy cream until stiff peaks form. In a Kitchen-aid mixer, it takes only about 3-4 minutes on the highest speed. You will have a big bowl of whipped cream. Gently, fold in the condensed milk mixture and mix with a spoon to combine. Don't mix too roughly as that takes the air out of the whipped cream.
Pour into freezer safe container. Freeze for minimum of 6 hours. 8 hours or overnight is ideal as freezer temperature may vary.
Serve and garnish with additional pistachios.
You can use any whisk to whip up heavy cream however I recommend either using an electric whisk or a mixer with a whisk attachment.Also, keep your heavy cream and whisk cold until you are ready to use.