Step 1

Blend the milk, thandai syrup, and salt using a hand blender or stand mixer until everything is well mixed.

Step 2

Mix the heavy cream with a spatula (do not blend).

Step 3

Refrigerate the mixture for 30 minutes before churning.

Step 4

Stir the mixture and transfer it to the ice cream maker bowl.

Step 5

Churn the mixture for about 25-30 minutes.

Step 6

Transfer the thandai butter ice cream to a freezer-safe container.

Step 7

Freeze the ice cream for about 5-6 hours before serving.