Thandai Ice Cream

• 4 cups whole fat milk
• 1 1/2 cups sugar
• 1/4 cup cornflour
• 1 1/2 cups fresh cream
• Few Badia Saffron Strands

To be ground finely for the Thandai Flavoring:

• 1/4 cup Badia Sliced Almonds
• 2 tablespoon Badia Poppy Seeds
• 2 tablespoon Badia Fennel Seeds
• 1/2 cup Badia Cardamom Powder
• 20 Badia White Whole Peppercorn

• Dissolve the cornflour in 1/4 cup of cold milk
• Set aside
• Dissolve the saffron in 2 tablespoons of warm milk
• Set aside
• Place the rest of the milk in a heavy bottomed pan and bring it to a boil
• Add the sugar and simmer for 5 minutes
• Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency
• Remove from the fire and allow it to cool completely
• Add the thandai flavoring to the milk
• Strain the mixture through a sieve
• Add the cream and dissolved saffron to the milk mixture
• Mix well
• Pour the mixture into a shallow freezer proof dish and freeze till slushy
• Remove and whisk until smooth and creamy
• Freeze again until firm for about 4 to 6 hours