Gulkand Ice Cream

Ingredients

    Milk - 2 cup (boiled and cooled)
    Sugar - 1/3 cup (adjust)
    Cream - 200 ml (Amul low fat)
    Gulkand - 1 tbsp
    Rose syrup - 1 1/2 tsp
    Liquid glucose - 1 tbsp (optional)
    Almonds/badam a few, chopped (for topping)

Method
 
1. Boil the milk and cool it completely. Chill the cream for an hour before whipping. Then transfer it to a bowl and whip it well with an electric beater till it forms peaks.
    
2. Then add in cooled milk, sugar, liquid glucose, rose syrup, gulkand and mix well. Transfer it to freezer safe box and freeze for few hours.
    
3. Then take it out and whip it with electric beater/ blender to break the crystals. Return to freezer. Do it for 2 to 3 times. I did 2 times. Lastly add chopped badam, mix and freeze it 6-8 hours or over night.
    
4. Scoop out the yummy and creamy gulkand ice cream and serve with almond topping.