Everest Spices

Fit for a royal feast

1 litre - whole milk + ¼ cup - cold milk, Cornflour - 1 tbsp, Sugar - 7 tbsps, Fresh Cream - 100 gms, Everest Kesari Milk Masala - 1 tbsp.

Serves 6

Boil milk for 10 mins on a high flame or till reduced to 750 ml. Dissolve cornflour in ¼ cup cold milk and mix into boiling milk. Add sugar. Cook on a medium flame, stirring all the while, till the mixture is thick enough to coat the back of a spoon. In ¼ cup of this thickened milk, add Everest Kesari Milk Masala & set aside.

Cool and chill the rest of the milk. Beat chilled fresh cream and blend it into the ice cream mix. Churn & freeze. Remove from fridge before it sets and add the masala milk mix. Whip with an egg-beater or a hand blender till fluffy. (Do not allow it to melt). Freeze in an air-tight container till firm. Before serving, keep the container on a shelf in the fridge for some time to soften the ice cream.