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Gulkand ice cream
Gulkand ice cream, from above
VegIndia x USA

Gulkand ice cream

Tastes like the best part of a meetha paan, without the leaf.

370 minTime
4 gProtein each
mildSpice
Roses in the freezer3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
322kcalsame
4 gproteinsame
0 gfibresame
370minutessame

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Fresh cream (thickened cream, heavy cream)1⅔ cups, very cold
Condensed milk (sweetened condensed milk)¾ cup
Gulkand⅓ cup
Rose water1 tsp
Pistachios2 tbsp, chopped

Method

5 steps
  1. 1Stir the condensed milk, gulkand and rose water together in a large bowl.
  2. 2Whip the cold cream to firm peaks.
  3. 3Fold a third of the cream into the gulkand mix to loosen it, then fold in the rest with the pistachios.
  4. 4Spread into a box, cover and freeze at least 6 hours.
  5. 5Rest 5 minutes at room temperature before scooping.
Serve it like this

Serve two scoops in a chilled bowl with a few dried rose petals and pistachios.

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Make it a meal

What goes with Gulkand ice cream: a bread or rice, a side, something to drink and something sweet.

A little snack Masala devilled eggs30 min
A little snack Pani puri potato chips60 min
To drink Masala chai10 min
To drink Rose milk10 min
Something sweet Meetha paan brownies70 min
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