You may be thinking I don’t like caramel (I heard that from daughter, sister in law 😃😄). Believe me, this is not regular caramel (with crunch) ice cream. It is one of the best I have tried so far. It’s creamy and most delicious ice cream. It reminded me of eating good quality kulfi at weddings in India. It was slightly dense and creamy. You need few ingredients which may be lying in your pantry/fridge, nothing fancy or you can’t pronounce. No artificial colour or flavour. I was planning to make ice cream at home for quite sometime. So just in time for summer, I decided to prepare this ice cream and see if I like it. I actually loved it!!! So sharing this tried and tested recipe with you all.
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Ingredients:
1/2 cup sugar
500 ml heavy cream ( I used 18% milk)
1 cup milk
1 tbsp corn starch or arrow root powder (for vrat)
1/4 tsp cardamom powder
15-20 almond (soaked, peeled and chopped)
Procedure
1. Soak few almonds in water for couple hours, remove skin and chop. Or, you can use roasted almond and slightly crush. You can also use other nuts like pistachio, walnut, cashew, etc.
2. Take heavy bottom pan. Add 1/2 cup sugar. Turn on the heat to medium and stir the sugar. Sugar will start melting. Make the sugar syrup until brown without burning. Remember to stir frequently.
3. Turn down the heat, now add heavy cream and milk (keep 1/4 cup for later use). Mix well. Now sugar will start to dissolve in milk. You can taste and add more sugar if you like. Cook this on medium heat for about 7-8 minutes stirring frequently. You will see milk turns peach colour and it will start thickening.
4. Mix 1 tbsp corn starch or arrow root powder (if you are planning to eat during vrat) to remaining milk you kept aside. Mix this and then gradually add to boiling milk while stirring. Cook for 2-3 minutes on low to medium heat. Turn off the heat.
5. Stir this few times or it will create a layer of cream on top. Add cardamom powder and almond. Mix well.
6. Once the mixture is completely cool, pour it to airtight container and freeze.
7. Ice cream will be ready in few hours.
8. Enjoy this delicious ice cream with almond and cardamom as it is or with falooda, waffle or with some fruits.
I am sure summer could not taste better than this 😋😋. If you don’t have access to heavy cream then add milk powder to thicken the consistency.
I would love to know if you tried making this at home and share your happy moments with me.
Also let me know if you have any questions regarding this recipe.
Thank you for visiting my website. Happy summer!
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Caramel Almond Ice Cream
Ingredients:
1/2 cup sugar
500 ml heavy cream ( I used 18% milk)
1 cup milk
1 tbsp corn starch
1/4 tsp cardamom powder
15-20 almond (soaked, peeled and chopped)
Procedure
1. Soak few almonds in water for couple hours, remove skin and chop. Or, you can use roasted almond and slightly crush. You can also use other nuts like pistachio, walnut, cashew, etc.
2. Take heavy bottom pan. Add 1/2 cup sugar. Turn on the heat to medium and stir the sugar. Sugar will start melting. Make the sugar syrup until brown without burning. Remember to stir frequently.
3. Turn down the heat, now add heavy cream and milk (keep 1/4 cup for later use). Mix well. Now sugar will start to dissolve in milk. You can taste and add more sugar if you like. Cook this on medium heat for about 7-8 minutes stirring frequently. You will see milk turns peach colour and it will start thickening.
4. Mix 1 tbsp corn starch to remaining milk you kept aside. Mix this and then gradually add to boiling milk while stirring. Cook for 2-3 minutes on low to medium heat. Turn off the heat.
5. Stir this few times or it will create a layer of cream on top. Add cardamom powder and almond. Mix well.
6. Once the mixture is completely cool, pour it to airtight container and freeze.
7. Ice cream will be ready in few hours.
8. Enjoy this delicious ice cream with almond and cardamom as it is or with falooda, waffle or with some fruits.
I am sure summer could not taste better than this! If you don’t have access to heavy cream then add milk powder to thicken the consistency.
Bhavna's Food Journey 