Nootan Bharani’s ice cream – pure veg (rose option)

2 cups dairy (whole milk, or half and half)
1/2 cup sugar
2 T cornstarch
1 cup cream

2 to 4 teaspoons rosewater
1/4 cup fresh strawberry puree

Have a strainer in a bowl ready over an ice bath.
Bring the dairy and 1/4c of the sugar to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature.
Mix cornstarch and about 2T of milk to make a smooth paste.
Whisk the paste into the heat dairy mix and add the rest of the sugar.
Combine milk mixture with egg mixture.
Stir gently, being sure to scrape the bottom of the pan.
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, about 4 minutes.
Strain it into a bowl set over an ice water bath.
Cool overnight in fridge.
Stir in 2 to 4 teaspoons of rose water.
For color, add about 1/4 cup of fresh strawberry puree.
Freeze mixture in an ice cream maker.
After ice cream is done in the ice cream maker, spoon into box for freezer layering.

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