- Sweetened Condensed Milk - 14 oz
- Evaporated Milk – 12 oz
- Heavy Whipping Cream – 16 oz
- Cool Whip Whipped Topping - 16 oz
- Saffron (Kesar) – 1 big pinch
- Sugar – 1 tsp
- Cashews,Pistachios,Almonds - 1/2 cup, coarsely ground
Method:With a mortar and pestal, grind together Sugar and Saffron.
In a large mixing bowl, sweetened condensed milk, evaporated milk, heavy whipping cream and combine Cool Whip.
An electric hand blender (or hand) using, gently mix all ingredients together.
Add saffron and sugar mixture and nuts. Mix well.
Pour the mixture into small plastic cups Dixie style. Cover with foil in the center cup and insert a wooden popsicle stick.
Freeze ice cream for at least 4 - 6 hours, preferably overnight.
25-20 serves
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