If making thandai masala on your own, grind together all the ingredients listed under thandai masala to a smooth powder.
In a pan, add half the heavy cream, milk and 2 tablespoons thandai masala. Gently bring it to a simmer. Simmer for 5-7 minutes. Set aside to cool.
Once cool to touch, add rest of the cream and condensed milk. Use a hand blender to whisk for 5 minutes till light and creamy. Mix in pistachios and rose petals if using.
Pour the mixture into a freezer proof container and freeze for at least 8 hours or overnight. Top with more pistachios before serving.
Thandai Masala: Ensure this masala is ground to a smooth powder. If it is coarse, it will give an odd mouth feel.
Condensed Milk: I've used sweetened condensed milk to make this recipe. If you are using the unsweetened variety, you will have to adjust the sweetness by adding in sugar or jaggery. The quantity can be estimated according to your taste.
Storage: As this ice cream is made without an ice cream maker, the churning process is skipped. This means that the longer it is stored, the less creamy it becomes. While it lasts good for up to a month in the freezer, it's best to consume it within a week.