Creamy and dreamy gulab jamun ice cream takes the very popular flavor profile of gulab jamuns and adds it to ice cream for an Indian fusion treat! This is lightly saffron and rose flavored with a hint of cardamom.
¼tsprose water/essenceI used Nielsen Masey Rose Water
¼cupkhoya/mawaif frozen remember to defrost, 40g, 4oz
Crush saffron and put in warm milk to bloom.
Mix condensed milk, mawa, cardamom and rose water in a bowl. Whisk to break apart mawa pieces so there aren't any big chunks (unless you like that texture). Last, whisk in the bloomed saffron. Set aside.
Take heavy cream out of fridge. Whisk heavy cream until stiff peaks form. In a Kitchenaid mixer, it takes only about 3 minutes. You will have a big bowl of whipped cream. Gently, fold in the condensed milk mixture and mix with a spoon to combine. Don't mix too roughly as that takes the air out of the whipped cream. Optionally, mix in gulab jamun pieces and rose petals.
Pour into freezer safe container. Freeze for minimum of 6 hours. 8 hours or overnight is ideal as freezer temperature may vary.
Optionally garnish with gulab jamuns and rose petals.
Optionally, mix in gulab jamun pieces and rose petals into the ice cream mix!