Recipe- Lets Celebrate Summer With Thandai Gulkand Ice Cream

Let’s celebrate the season with a sweet that embodies the essence of summer in the form of a decadent frozen treat, and that’s Thandai Gulkand Ice Cream that captures the real spirit of Holi all wrapped up into a scoop!

This Thandai ice cream is a smooth, rich, and luscious treat made with the perfect balance of subtle flavors and studded with the hints of thandai powder for an irresistible crunch in every bite.

Ingredients

Whipped Cream

2 cups Heavy whipping cream
2 tablespoons Powdered Sugar
1 teaspoon Cream of tartar
A pinch of Salt

Ice Cream Base

1 cup Half and Half
? cup + 3 tablespoons Milk powder (87 gms.)
1 tablespoon Thandai Powder
1 teaspoon Cardamom Essence
2 teaspoons Gulkand (Rose Petal Jam)
14 Oz Condensed milk
1 teaspoon Saffron strands mixed in 3 tablespoons of milk

Garnishes

3 tablespoons Thandai Powder
Edible dried rose petals

Method

Form The Thandai Concentrate

* Combine milk powder and half-and-half to a heavy-bottomed pan. Stir until combined.

* Keep the heat on medium-low so that the half-and-half in the pan continues to simmer.

* Add Thandai powder and mix it well. Keep stirring the mixture to prevent burning or sticking to the bottom of the pan.

* As the mixture begins to bubble, add gulkand. Mix it well. As soon as the half-and-half mixture boils, remove it from the heat, but keep stirring.

* Set it aside to cool to room temperature. Keep stirring occasionally as it cools to prevent the layer of cream from forming on the top.

* Strain the thandai concentrate through a fine-mesh wire strainer to remove the chunky pieces of the Thandai mix.

* Press the remaining liquid with a spoon or spatula, allowing the liquid to strain through. Discard the thandai mix.

* Once the thandai concentrate cools down, pour in condensed milk. Stir it well to combine. Pour in cardamom essence and mix again.

Prepare The Saffron Milk

* Come lukewarm milk and toasted saffron strands together in a bowl.

* Set it aside for 4-5 minutes. Toasted saffron strands will release their beautiful yellow color and flavor into the milk. Mix it well and set it aside.

Form The Ice Cream Base

* Add the whipping cream to your stand mixer bowl, add cream of tartar, sugar, and salt. Beat the cream until stiff peaks form.

* Take 3-4 tablespoons of whipped cream in a mixing bowl. Store the remaining whipped cream in the refrigerator to chill.

* Add the thandai concentrate to the mixing bowl.
* Gently fold the two together until smooth and lump-free.

* Pour in the saffron milk.

* Mix until the saffron is fully incorporated in the thandai-cream mixture.

* Add this mixture to the chilled whipped cream.

* Add thandai powder and edible dried rose petals to the whipped cream.

* Fold it gently until all the ingredients are well blended into the cream.

Freeze The Ice Cream

* Pour the ice cream into the pan, garnish with a generous sprinkle of thandai powder and edible dried rose petals. Cover with plastic wrap and freeze away. Freeze the ice cream for at least 6 – 8 hours.

* When ready to serve, remove the plastic covering and let the ice cream sit over the counter for at least 5 minutes before scooping it into bowls.

* Now, add a scoop, actually make it two scoops, and enjoy.