Try this interesting ice cream flavour at home
½ tin (200gms) Nestlé MILKMAID
1 tsp Fennel seeds
½ tsp Poppy Seeds
½ tsp Cardamom Powder
A few strands Saffron
200 ml Fresh Cream
8-10 Rose petals
To make thandai powder coarsely grind together peppercorns, fennel seeds, almonds, poppy seeds, cardamom powder and saffron.
Whip the cream in a bowl until thick and fluffy. Add Nestle MILKMAID, thandai powder and rose petals to it and mix well.
Pour into an air-tight container and set it in the freezer till half set. Remove and whisk again until smooth. Doing so will help keep the texture of the ice cream soft and creamy while it sets. Return to freezer and set completely. Serve chilled.