Cassata/Rainbow Ice Cream Homemade Eggless Ice cream from a base 4

Ingredients

• 200 g Hung Curd curd (yogurt)
• 400 g “Nestlé MILKMAID” Nestlé Milkmaid
• 900 g fresh Cream
• 250 g Prepared Vanilla Ice Cream
• 1 g Saffron strands
• Little water
• 250 g Prepared Vanilla Ice Cream
• 3 tbsp boiled beetroot, paste, beetroot
• 3 tbsp Tutti frutti
• 250 g Prepared Vanilla Ice Cream
• 4 tbsp Pistachio, blanched, paste, pistachio
• 3 tbsp Tutti frutti
• 2-4 Any biscuit, crumb, biscuit
• 4-5 Almonds, chopped
• 4-5 Pistachios, chopped
• “Nestlé MILKMAID” Nestlé Milkmaid
• Whipped cream
• candid Cherry
• Mint sprig

Steps

1. In a bowl, add hung curd, milkmaid and mix it properly.
2. Once curd, milkmaid gets mixed properly, add fresh cream and mix it well with the help of cut and fold method.
3. Once again, add fresh cream and use the same cut and fold method to mix.
4. Make four equal parts of the prepared vanilla ice cream mixture and transfer into each bowl.
5. Keep it aside for further use.
6. In a bowl, add prepared vanilla ice cream, saffron water and mix everything properly.
7. And keep it aside for further use.
8. In a bowl, add prepared vanilla ice cream, boiled beetroot paste, tutti frutti and mix everything properly.
9. And keep it aside for further use.
10. In a bowl, add prepared vanilla ice cream, pistachio paste, tutti frutti and mix everything properly.
11. And keep it aside for further use.
12. In a tray, crumb any biscuits, add chopped almonds, pistachios and mix it well.
13. Keep it aside for further use.
14. In an ice cream mold or small steel bowls, first put the beetroot ice cream mixture in the base of the mold.
15. Now, pour the second layer of saffron ice cream mixture. Third, pistachio ice cream mixture.
16. Top it with vanilla ice cream mixture and level it properly with the help of a rubber spatula.
17. Freeze overnight or until set.
18. Once ice cream sets properly, remove it from the deep freezer and rinse the mold with water.
19. Demold the ice cream, and coat it well with biscuit crumbs on both sides.
20. Cut the block into four parts and serve it on a serving plate.
21. Garnish with milkmaid, whipped cream, candid cherry and mint sprig.
22. Serve cold.