Ingredients

• 1.5 liter whole milk
• 50 gm - soft khova
• 1 cup - fresh cream
• 1 cup - dry coconut powder
• 1 cup - sugar
• 1/2 tsp - vanilla essence
• 1 tbsp - corn flour, dissolved in 2 tbsp cold milk
• 1/2 tsp - cardamom powder
• 10-12 strands saffron
• 1 tsp - instant coffee powder

How to Make Coconut Khova Ice-cream

• Bring milk to a boil and simmer for 20 minutes, stirring occasionally.
• Add sugar and corn flour mixture while stirring continuously.
• Add crumbled khova, stir.
• Simmer till mixture is thick enough to coat back of spoon.
• Add cardamom, saffron, and stir.
• Remove from fire, cool to room temperature, stirring occasionally.
• Set in ice cream tray, cover with plastic sheet.
• When set, but not hard, remove.
• Beat till soft and fluffy, but do not allow to liquefy.
• Use a wooden spoon or eggbeater.
• Put back in freezer to reset.
• Remove and repeat process of beating as before.
• Add coconut powder, beaten cream, mix well and beat.
• Transfer to ice cream container, cover and set till firm. Serve scoops topped with a sprinkling of instant coffee powder.