Gulkand Ice Cream Recipe | Eggless Ice Cream Recipes

Gulkand Ice cream recipe with step by step photos.Summers call for mocktails, fresh fruit juices. popsicles, ice creams and kulfis to beat the heat. I am not an Ice cream lover though I would like to eat them once in a while and I prefer Kulfi to Ice cream any day.But TH is very fond of Ice creams and he always buy a small ice cream tub or a cone or at least an ice cream bar when he accompanies me for shopping.

Though I prepare Mango Ice cream and Mango Kulfi  without fail every mango season I never ventured out to try other icecream flavors at home back in India.But after shifting to Singapore we miss having those Indian Ice cream flavors and hence I made this Gulkand Ice cream recently and TH loved it to the core and finished the box even before I realized.So, this time I decided to blog about it before it gets disappeared again in my refrigerator.

I am posting a very simple eggless and no churn gulkand ice cream recipe which I prepared following my basic Ice cream recipe.I use the same Ice cream base to prepare the Mango Ice cream and it turns quite creamy and delicious.Following the same base one can prepare various flavors like Chocolate, Pistachio, Butterscotch,Strawberry, Mixed berry, Paan etc.I hope I will try other flavors and post them in my blog at least in near future,till then enjoy my easy home made gulkand ice cream.

Here is how to prepare Gulkand Ice cream recipe with step by step photos:

Eggless Gulkand Ice Cream Recipe:

yields: 12-15 scoops | Author: Prathibha

Prep time: 20 mins | Cooking time: NIL | Total time: 20 mins + freezing time

Cuisine: Indian | Category: Desserts/Ice Creams

Ingredients:

2 cups heavy Whipping Cream,chilled

1/2 cup full cream Milk,boiled and cooled

1/2 cup Condensed milk

5-6 tbsp Gulkand/Rose petal jam

few drops of rose essence,optional

Method:

• Chill a large bowl with the beating blades in the freezer for an hour or two.

• Reserve 2 tbsp of Gulkand and grind 1/4 cup Gulkand with full cream milk to a smooth puree.

• Pour the heavy whipping cream to the chilled bowl and whisk it with the electric whisker until it forms soft peaks.

• Add condensed milk, rose essence(if using),ground gulkand puree and reserved gulkand to the whipped cream and gently fold it until the mixture is uniform.You can even use the electric whisker but I prefer to fold to maintain the creaminess of ice cream.You can taste the mixture at this point and add more condensed milk if you need.

• Pour it into a freezer safe box and cover it with lid tightly and freeze it for 7-8 hours until it is set.

Scoop it and serve.

Notes:

1. This ice cream is set at once and hence try to whip the cream until soft peaks and fold the rest of the ingredients into the whipped cream gently whip helps in getting a creamy ice cream.
2. You can even use rose syrup while mixing the ingredients which helps in giving a nice rose colored ice cream.As I did not have it I have not used it.
3. Also adding rose essence gives a nice flavor to the ice cream, do not skip it.
4. You can add sugar instead of condensed milk but I prefer the condensed milk as it gives nice creaminess to ice creams.

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