Homemade Crunch Peshwari Ice Cream is truly unique. All you need to make it is a blender and a few simple ingredients. In this blog post, I'll also show you how to create the crunchy topping from scratch as well as Peshwari ice cream.
PESHWARI ICE CREAM
Homemade Crunch Peshwari Ice Cream is truly one of a kind. It’s a no-churn ice cream made without an ice cream maker, paired with Rooh Afza syrup and a homemade crunch topping. The crunch is created by melting sugar, letting it harden, and then sprinkling it over the ice cream.
This Pakistani dessert holds a special place in my heart. When I visited Karachi, my late uncle and I would go out every night to enjoy this ice cream with a glass of Sweet Lassi. It became our little tradition, and I miss him dearly every day. This dessert always brings back those cherished memories just like Kheer.
INGREDIENTS
- Milk: Always use whole milk for the best results. Don’t substitute with 2% or fat-free milk.
- Heavy Whipping Cream: This is essential and cannot be swapped out.
- Sugar: Regular sugar works best, but you can use Stevia or Splenda if you want. Just know the taste might be a little different.
HOW TO MAKE PESHWARI ICE CREAM?
Make the milk mixture.
Swift it through sieve and place it in an airtight bowl and cover the lid.
Cover the lid.
Place it in freezer for 7 hour to overnight.
Transfer from the pyrex dish into a blender and blend for a few minutes.
Transfer it back to the pyrex dish and place a parchment paper on top then a lid to cover and freeze again.
Grease a steel tray with room temprature butter and set it aside.
Melt the sugar.
Transfer it in a steel tray and pound it with the meat pounder to break it.
Now for assembly, just pour Rooh Afza on the ice cream.
Now add the crunch on top.
Enjoy!
HOW TO STORE IT?
Store in the freezer it would last for 1-2 months.
TIPS
- I used a Pyrex dish, for the crunch part in the video, make sure to use a steel tray (I don’t have one myself).
- Avoid using a deep freezer for this ice cream; it can cause ice crystals to form.
- Don’t forget to use parchment paper to help prevent ice crystals.
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Let's Make Crunch Peshwari Ice Cream!!!
Homemade Crunch Peshwari Ice Cream
Ingredients
Milk Mixture
- 2 cups whole milk
- 2 cups heavy whipping cream
- 1 cup granulated sugar
- ⅛ tsp pure vanilla extract
Crunch
- 1 tbsp butter
- 8 tbsp granulated sugar
Topping
- rooh afza syrup
Instructions
Milk mixture ice cream
- In a saucepan, on high heat, add milk. Bring it to boil this process can take up to 5-10 minutes.
- Turn on the heat to medium.
- Add sugar. Stir for 5-6 minutes.
- Add heavy whipping cream and vanilla extract. Turn the stove off.
- Let it rest for 40-45 minutes or until it comes to room temperature.
- Swift it through sieve and place it in an airtight bowl and cover the lid.
- Place it in the freezer for 7 hours.
- After 7 hours, take it out of the freezer.
- Transfer the ice cream in a blender.
- Blend the ice cream for 5 minutes.
- Transfer it back in the airtight bowl and place a parchment paper on top.
- Close the lid tightly.
- Put it in the freezer for 7 hours.
Crunch
- Grease a steel tray with room temprature butter and set it aside.
- Place the sugar in a non-stick fry pan on medium heat, stir continuously with a silicon spatula until it gets dissolve and take out the sugar mixture in the steel tray.
- Let it sit for like 5 min. At this point, you can easily pick it up from the tray, crush or break it. (I use a meat pounder.)
Assembly
- topped the ice cream with Rooh Afza and the crunch you just made.
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