| • | Take a bowl and mix a cup of milk, milk powder and corn flour in it, to make a smooth paste. |
| • | Take 2 tbsp of milk in a cup and put saffron strands in it. Keep it aside. |
| • | In a pan, add sugar, saffron and cardamom powder, along with a cup of milk and bring it to boil. |
| • | Now, cook it on simmer for 5 to 7 minutes and add the milk mixture prepared earlier. Stir it occasionally. |
| • | Cook it till the mixture starts coating the back of the spoon. |
| • | Remove from flame and allow it cool completely. |
| • | Add cream to the prepared mixture and mix well. |
| • | Pour this mixture in a shallow container, cover and freeze it, till it gets set. |
| • | Bring this mixture out of the freezer, divide into two batches and churn it using a blender, until it gets smooth. |
| • | Again, transfer the ice cream mixture in the shallow container and freeze till it is firm. |
| • | Scoop it out in ice cream bowls and serve chilled. |
