Indian ice cream with pistachios, saffron pistils

2_17474 INDIAN ICE CREAM with pistachios and SAFFRON PISTILS INGREDIENTS for 4 PERSONS 8 DL of Unsweetened condensed milk, 2 dl of fresh cream, 240 g sugar, 2 g of green cardamom capsules, 80 g of butter, 2 g of Saffron pistils, 2 tablespoons milk, 100 g shelled pistachios, 4 gold plated leaves (available in paint), a pure silver leaf (available in paint) Open the cardamom pods, remove small dark seeds and mash.

Heat the condensed milk and fresh cream with the sugar in a saucepan over low heat until the lotion has melted.

Add the cardamom seeds and bring to a boil, stirring with a wooden spoon.

Lower the heat and let simmer for 10 minutes stirring.

Remove from heat and mix the butter into pieces.

Divide the preparation in two bowls.

Pistachios blanched for a few seconds in boiling water, drain and give the skin that covers them.

Mince and add them to one half of the preparation, mixing well.

Let cool.

Dissolve the pistils of Saffron in 2 tablespoons of warm milk, add them to the other half of the dressing, stir and let cool.

Pour the two compounds into molds shaped like a pine cone or plastic cups (the glass would break) flute shaped and stored in the freezer for at least 24 hours.

When you put ice sevire on a serving dish and decorate with leaves of gold and silver.