Description
A dreamy summer treat! Rich, creamy, and delicately floral, this ice cream is pure indulgence.
Ingredients
Units
- 4 cups (946 ml) whole milk
- 0.75 cups (177 ml) sugar
- 0.5 tsp saffron
- 0.25 tsp green cardamom seeds
- 1 tbsp cornflour
- 0.25 cups (59 ml) gulkhand
- 4 tbsp rose water
- 2 cups (473 ml) heavy cream
- 2 tbsp fresh lemon juice
- 0.25 cups (59 ml) rose syrup
Instructions
- In a thick-bottomed saucepan, bring 3 cups of milk and sugar to a boil over medium-high heat. Immediately reduce to a gentle simmer, add saffron and ground cardamom, and cook, stirring constantly, until the milk reduces to 2 cups (approximately 25-30 minutes). Avoid scalding the milk.
- Whisk the cornflour into the reserved 1 cup of milk, ensuring no lumps, and pour it into the hot milk in the saucepan. Bring to a boil, reduce to a gentle simmer, and cook, stirring constantly, for another 10 minutes, until the milk is thick and custard-like.
- Remove the milk from the heat. Fold in the gulkhand, rose water, and heavy cream. Transfer to a glass bowl and chill in the refrigerator for at least 3 hours.
- Pour the ice cream liquid into your ice cream maker and follow the manufacturer’s instructions. Transfer the ice cream to a clean, freezer-proof dish and allow it to firm for at least 4-6 hours before serving.
- Whisk the lemon juice and rose syrup together in a small bowl. Before serving, top each scoop of ice cream with the lemon-rose syrup as needed.
Notes
- For a stronger saffron flavor, steep the saffron threads in 1/4 cup of warm milk for 10 minutes before adding to the milk mixture.
- If gulkhand is unavailable, substitute with 2 tablespoons of rose jam or preserve, adjusting sweetness as needed.
- For smoother ice cream, strain the custard through a fine-mesh sieve before chilling to remove any cardamom or saffron specks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50