Add the milk to the pan and cook while stirring continuously on low to medium heat for around 15 minutes, till the milk reaches the boiling point at least 2-3 times.
Add the Heavy cream to the milk and keep stirring for around 15 minutes. At this point the milk should start appearing a little thick.
Add the Mango puree and sugar. Keep stirring for 20 minutes.
Add the Mango flavor essence and the ice cream essence. Stir well.
Add the cardamom powder.
Add the almond powder to the milk.
If you’d like it to be creamier, add the milk powder at this point and also check the sugar, in case you need more. Hot things are always sweeter, so if you feel that extra sweet, it would be perfect when frozen.
Add the saffron milk and corn starch powder. Turn the gas off.
Let the mixture cool down. Put them in the kulfi molds. Keep them in the freezer for 8-10 hours. Serve.