Rasmalai Ice Cream
This Homemade Rasmalai Ice Cream is rich, creamy and nutty with rasmalai chunks in each bite. And guess what? You don’t need any special equipment to prepare this rich and creamy no-churn version.
Ingredients
- 1 pint heavy whipping cream
- 14 oz sweetened condensed milk
- 5-7 rasmalai
- 1/4 cup rasmalai milk
- 1 tsp saffron
- 1/4 cup chopped pistachios optional
Instructions
- Pour the heavy whipping cream into a chilled mixing bowl and whip on high-speed until stiff peaks form.
- Whisk the condensed milk and rasmalai milk to smooth liquid. Gently fold them together using spatula until well combined.
- Now add the chopped nuts, crushed saffron and chopped rasmalai, gently fold in.
- Pour the ice cream into a freezer-safe pan, top it with some more nuts and freeze for 4 hours or preferably overnight.
- Enjoy with your favorite toppings!
Notes
- To make scooping easier if the ice cream is left in the freezer for a long time, simply leave the ice cream at room temperature for 20 or so minutes before scooping, and scoop with a spoon dipped in hot water.
- Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
- Store in a flat container instead of a deep container.
- Store towards the back of the freezer (not the door) so the temperature stays the same. This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.
- I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream. This helps it whip up faster.
- You can use store-bought rasmalai too in this recipe.