Kesar-Elaichi kulfi with caramelised walnuts

I need to thank my brother for buying me this awesome Kenwood icecream maker from UK. Unlike the ones available in India, this one has a bowl that can be frozen ahead of time, then used to churn the icecream, washed and then reused. No more having to freeze tons of ice and messing around with ice-salt concoctions :) I've been making my own icecream for the past couple of years and have got a few recipes that I have perfected and can share :)

Ingredients:

200 ml milk
200 ml Amul fresh cream
3 egg yolks
100 gms sugar
50 gms walnuts, chopped
50 gms raisins (optional)
10-12 strands of kesar (saffron) Can use essence and color if kesar is not available
1/2 tsp elaichi (cardamom) powder

Method:

1. Soak the kesar in warm milk for 15-20 mins before you begin.
2. Whisk the egg yolks nicely with half of the sugar. Add the milk and cook on simmer, stirring continuously, till the custard begins to thicken. DO NOT BOIL!!! If you boil it, the egg yolk will cook and the milk will spoil.
3. Add the kesar, half the elaichi powder to the custard and blend well with belnder or mixer.
4. Let this mixture cool to room temperature and then freeze for 1 hour.
5. While the custard is setting in the fridge, let's get the walnuts ready. For this, add the remaining sugar and walnuts into a saucepan an sprinkle 1tsp water. Once the sugar melts, turn the heat down and keep cooking till the sugar turns brown (caramelizes). Add the rest of the elaichi powder and remove from flame. Set this aside and once cool, break it up into raisin size bits. Refrigerate.
6. Chop the raisins coarsely and refrigerate.
7. Once the custard is really cold (begins to set at the edges) we need to churn it in the icecream maker. Churn for about 30-35 mins or until the mixture resembles whipped cream.
8. Add in the walnuts and raisins by the spoonful while the machine is still churning. Let it mix well for about 10 more minutes. Once done, transfer the contents into kulfi molds and freeze for 5hrs or more until it becomes solid. Alternatively, you can freeze this in a plastic container for 3-4 hours till it becomes firm but still scoop-able :)

Have fun beating the heat with this delicious home-made kulfi!