Indian · Dessert
Caramelized Milk Fudge Ice Cream
A no-churn Indian-inspired ice cream built on milk reduced and caramelized the way it is for kalakand and milk cake, folded through whipped cream with cardamom and finished with chopped pistachio. The caramelized condensed milk does the structural work of churning, giving a dense, fudgy scoop without an ice-cream maker.
$1
15 minsPrep
20 minsCook
395 minsTotal
MediumLevel
Nutrition per serving
330Calories
5.1gProtein
23.8gFat
24.5gCarbs
23.4gSugar
0.6gFiber
165mgSodium
66mgChol
13.6gSat Fat
243mgPotassium
153mgCalcium
0.3mgIron
0.3mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Pour the condensed milk and whole milk into a heavy-bottomed pan and set over low heat.
2
Cook gently, stirring constantly, for 18-20 minutes until the mixture turns a deep caramel colour and thickens like dulce de leche — watch closely near the end as it can catch.
3
Stir in the ground cardamom and salt, then remove from heat and cool completely to room temperature (do not refrigerate while warm).
4
In a separate bowl, whip the heavy cream to soft peaks using a hand mixer.
5
Fold the cooled caramelized milk mixture gently into the whipped cream in three additions, keeping as much air in as possible.
6
Spoon the mixture into a small airtight tub, smoothing the top.
7
Cover and freeze for at least 6 hours, or until firm enough to scoop.
8
Scoop into bowls and scatter the chopped pistachios over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.8 oz80g caramelized by slow-cooking in the can or pan until deep golden and thickened condensed milk
- 2.6 oz75g whipped to soft peaks heavy cream
- 0.5 oz15g reduced slightly with the caramelizing condensed milk whole milk
- 0 oz0.5g ground cardamom
- 0.4 oz10g roughly chopped pistachio
- 0 oz0.5g salt
