| 500 ml full-fat milk | 8 tbsp sugar | 3 tbsp milk powder |
| 1.1/2 tbsp rice flour | 1.1/2 tbsp GMS powder | 1/8 tsp CMC powder |
| 2 tbsp cream | 2 tbsp turmeric | 1.1/2 tbsp ginger |
| 60 basil leaves | 50 mint leaves | 1/2 tablespoon cardamom powder |
| 1 tablespoon cinnamon powder | Tablespoon saffron | 3 tablespoons cashew and almond slivers |
| 1/2 tablespoon black pepper powder |
Step 1
First of all, put milk in the pan and let it boil. After it boils a bit, put ghee in it and let it boil on low flame. Meanwhile, take rice flour in another small bowl, add GMS CMC powder in it and stir it evenly. Add some cold milk and mix it in such a way that it does not get clogged. Then pour it in the boiling milk and keep stirring it.
Step 2
Leave it till it thickens and then cool it. Pour the mixture in a plastic A type container and cover it with a plastic sheet and keep it in the freezer for 8 hours.
Step 3
Then take it out, then put ice cubes in a bowl, put a bowl of ice cream in it, then heat it from inside as well, then add cream to it and mix it well, then add turmeric, cardamom powder, mint leaves, cut basil leaves and add it to it, then add grated ginger, then add black pepper powder, cinnamon powder and stir, beat it again
Step 4
Then put it in a box and put cashew and almond pieces on it and then cover it well with plastic and keep it in the freezer for 8 hours, after that turn it on and a new ice cream is ready which does not cause any harm if eaten and all the Ayurvedic things can be easily eaten in it, it has all the properties of turmeric and saffron, so immunity booster ice cream i.e. Ayurvedic ice cream is ready to eat, serve after garnishing it with basil and mint leaves.
