Homemade Crunch Peshwari Ice Cream
Homemade Crunch Peshwari Ice Cream is creamy ice cream topped with crunch (melted sugar) along with Rooh Afza.
Servings: 8 people
Calories:
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.