#Thandai Icecream#

Dissolve the cornflour in 1/4 cup of milk. Keep aside.

Cover and reserve in the fridge until you’re ready to churn. It’s important to keep the ice cream base really cold.

Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.

Keep stirring them Milk constantly as it might stick to the bottom.

Carefully transfer your dry ice to a clean tea towel or apron and wrap it up completely. Wear gloves when handling the dry ice as it is extremely cold.

Remove from the fire and allow it to cool completely. Add the Thandai syrup to the cool prepared custard.

Add saffron, Rose essence and condensed milk to the reduced milk.

With a heavy cast iron pan or a hammer, crush dry ice into a fine powder.

Add the whipped cream and mix both of them together, using a hand whisk.

Mix them well and boil it till you see strands of malai in them.

Transfer crushed dry ice to a plastic bowl or Tupperware container and pop back in the freezer until you are ready for it.

Pour the mixture into a shallow freezer-proof dish, cover and freeze.

Once it thicken turn off the heat and let the milk cool down.

Pour your ice cream base into the bowl of a stand mixer fitted with the paddle attachment, and begin mixing on medium speed.
Add dry ice one spoonful at a time. Allow foam and steam to dissipate, then add another spoonful.This takes around 5 minutes.

For the mango cut off the crown, mark the seed with your knife.

NOTE: Adding too much too fast will lead to a big pile of bubbling ice cream all over your work surface. Nobody wants that. Go slow. Seriously

Place the mango on a glass or a bowl on which it can stand.

Store in the freezer until you’re ready to serve. Mix up the ice cream again and scoop it into a piping bag fitted with a large, round nozzle.

Scoop of the seed from the mango (you can use a tongs to remove tyou can use a tongs to remove the seed) and fill the kulfi mixture into the mango.

Cover the mango with the crown,freeze till 4-5 hours. on the glass go that the kulfi sets well in the mango.

Pipe into your cones and spred some sprinkles on it.

When the kulfi sethe seed and fill the kulfi mixture into the mango.

Cover the mango with the crown,freeze till 4-5 hours. on the glass go that the kulfi sets well in the mango.

When the kulfi sets peel the mango skin and slice them or servw as per your choice.