Thandai Gulkand Ice Cream – No-Churn

Step 1: Roast Dry Fruits and Spices

In a heavy-bottomed pan, add almonds, cashews, pistachios, melon seeds, fennel seeds, black peppercorns, and green cardamom. Lightly roast these ingredients over low heat (setting 6 on induction cooktop) until the moisture is removed and the melon seeds slightly puff up. This process enhances their flavor and aroma.

Step 2: Add Remaining Ingredients and Cool

Once the dry fruits and spices are lightly roasted, turn off the heat. Add poppy seeds and raisins to the warm pan and mix well. Then, add dried rose petals and saffron strands. Stir everything together. Transfer the mixture to a plate and allow it to cool completely to room temperature.

Step 3: Grind Thandai Masala Powder

Once the roasted mixture has cooled, transfer it to a mixer grinder. Grind it into a fine powder. This is your homemade Instant Thandai Masala Powder. Store it in an airtight container at room temperature, or in the refrigerator if you live in a humid climate, for up to one month.

Step 4: Whip the Chilled Cream

Pour the chilled double cream into a cold mixing bowl. Using an electric hand mixer, whip the cream on medium speed until soft peaks form. Ensure the cream is very cold for optimal whipping. Do not over-whip, as it can become grainy.

Step 5: Combine Ice Cream Base Ingredients

To the whipped cream, add the condensed milk, 4 tablespoons of the prepared Instant Thandai Masala Powder, and 2 tablespoons of gulkand. Mix these ingredients thoroughly with the electric mixer on low speed until everything is well combined and the mixture is smooth. Taste the mixture and adjust gulkand or thandai powder if needed, keeping in mind that too much gulkand can make it overly sweet and heavy.

Step 6: Set the Ice Cream

Pour the ice cream mixture into a loaf tin or a freezer-safe container. Spread it evenly using a spatula. Lightly tap the container to release any air bubbles. Garnish the top with saffron strands, crushed pistachios, and dried rose petals for added flavor and visual appeal.

Step 7: Freeze the Ice Cream

Cover the loaf tin tightly with aluminum foil or a lid. Place it in the freezer and allow it to set for a minimum of 8 hours, or preferably overnight, until firm.

Step 8: Serve the Ice Cream

Once the ice cream is set, remove it from the freezer and let it sit at room temperature for 4-5 minutes to soften slightly. Dip an ice cream scoop in warm water before scooping to get smooth, perfect balls. Serve the Thandai Gulkand Ice Cream in small dessert bowls, garnished with extra crushed nuts or rose petals if desired. Enjoy this rich, creamy, and aromatic treat!

• Whipping cream should be very cold; warm cream will not whip properly.

• For best results, refrigerate your mixing bowl and beaters for 15-20 minutes before whipping the cream.

• Do not over-whip the cream; whip only until soft peaks form. Over-whipping can make the cream grainy or turn it into butter.

• Ensure the Thandai powder and gulkand are mixed evenly into the cream to achieve a smooth texture.

• Avoid adding too much gulkand, as it can make the ice cream excessively sweet and the base heavy. Taste and adjust to your preference.

• Allow the ice cream to set in the freezer for a minimum of 8 hours or preferably overnight.

• If the ice cream is too liquid after the initial freezing, refreeze it. As long as the cream was whipped correctly, it will eventually set.

• To get smooth scoops, let the ice cream sit at room temperature for 4-5 minutes before scooping. You can also dip your scoop in warm water before each scoop.

• Adjust the amount of Thandai powder or gulkand in your next batch if you find the flavor or sweetness is not to your liking.

• You can make other ice cream flavors using a similar no-churn base, such as chocolate or mango.

• Serve in waffle cones or traditional matka cups for a different experience.