Take hot milk in a bowl and add kesar or saffron to this and keep aside for 30 minutes.
Pressure cook grated carrot with little quantity of milk until they are soft. Cool this and keep aside for further use.
Grind half the quantity of cooked carrot into fine paste and keep aside.
Heat remaining milk on medium flame, add milk powder and boil for a minute with continuous stirring. Switch off. Add the carrot paste, remaining cooked grated carrot, kesar milk, condensed milk and mix well. Cool this carrot kesar mixture
In a chilled bowl kept in ice cubes tray, whip fresh cream for 8 to 10 minutes on medium speed, until they form soft peaks. Now add the cooled carrot kesar mixture to the whipped cream and mix gently.
Now pour this ice cream mixture into a container with tight lid. Close the lid and freeze in refrigerator. If you feel there is ice crystal formation, mix the ice cream once. Close again and freeze for 6 hours or until firm.
Carrot kesar ice cream is ready to be served.
