Kesar Pista Mango Ice Cream

Ingredients

• Heavy whipping cream2 cups
• Sweetened condensed milk1 can
• Mango puree1.5 cups
• Saffron strands1 pinch
• Warm milk2 tbsp
• Chopped pistachios0.5 cup

Instructions

1. Soak the saffron strands in 2 tbsp of warm milk for 10 minutes.
2. In a large bowl, whip the heavy cream until stiff peaks form.
3. Gently fold in the condensed milk, mango puree, and the saffron-infused milk.
4. Stir in the chopped pistachios, reserving some for garnish.
5. Pour the mixture into a freezer-safe container.
6. Freeze for at least 8 hours or until firm.
7. Let it soften for a few minutes before scooping. Garnish with more pistachios.