Cottage Cheese, Saffron & Almond Ice Cream For Easter

Spring time is so beautiful and colorful. Everywhere we go flowers of all shades and colors lifts our spirits and make us smile. The hills and the grass is green where ever your eyes can look. It is the best time to go for nature walks, visit the zoo or gardens and be one with nature. This week we spent a lot of time out doors. Here are some of the things we were able to capture through our camera. The coolest was the 100 year old turtle at the zoo enjoying red jello eggs and getting ready for the egg hunt. Happy Easter!

Here is the ice cream I prepared for dessert for my family. It was quick and easy and was ready by the time we cleared the table. My husband loved it and said that it was worth blogging.

Gadgets:

Bowl

Whisk

Ice Cream Maker

Measuring Cups and Spoons

Ingredients:

Serves 4

Milk ( 2%) - 1 cup

Low Fat Cottage Cheese  or  Fresh Paneer - 1/2 cup 

Condensed Milk - 1/3 cup

Saffron - a tiny pinch

Toasted Sliced Almonds - 1/4 cup

Preparation:

1. Mix the condensed milk, milk and cottage cheese well with a whisk. Add saffron and almonds and give it a mix.

2. Pour this mixture into the ice-cream maker with the attached paddle. In less than 10 minutes your ice cream will be ready. Enjoy!