Crunch Peshawari Ice Cream
Crunch Peshawari Ice Cream is creamy ice cream topped with crunch (melted sugar) along with Rooh Afza.
Servings: 4
Calories:
Ingredients
Ice Cream
- 2 cup full fat milk
- 2 cup heavy whipping cream
- 1 cup sugar
- ⅛ tsp pure vanilla extract
Crunch
- 1 tbsp butter salted
- 6 tbsp sugar
Instructions
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 temprature.
- Then swift it through sieve and place it in an airtight bowl and shut 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 try.
- Let it sit for like 5 min.
- At this point, you can easily pick it up from the tray, crush or break them.
Assembly
- Place the ice cream in a bowl topped it off with rooh afza and crunch.
Notes
Please don't use a deep freezer, use your normal freezer that's attached to the fridge.
If you will use deep freezer then the ice cream will get icy won't be creamy.