Ingredients

• One and a half 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 to 12 strands saffron

How to Make Coconut Khoya Ice-Cream

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