Indian · Dessert
Toasted Vermicelli Milk Ice Cream
A no-churn Indian ice cream that folds ghee-toasted vermicelli and cardamom-saffron reduced milk through whipped cream and condensed milk, echoing the flavours of sevaiyan and kheer in frozen form. The toasting step is what separates this from a plain kulfi base, giving it a nutty, caramelised thread running through every scoop.
$2
20 minsPrep
10 minsCook
390 minsTotal
MediumLevel
Nutrition per serving
312Calories
5gProtein
22.8gFat
22gCarbs
17.4gSugar
0.7gFiber
60mgSodium
63mgChol
13.3gSat Fat
219mgPotassium
139mgCalcium
0.3mgIron
0.3mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Melt the ghee in a small pan and toast the broken vermicelli strands over low-medium heat, stirring constantly, until deep golden and fragrant, about 4 minutes; set aside to cool completely.
2
In a saucepan, simmer the whole milk with the cardamom and saffron-soaked milk over medium heat until reduced by about a third and slightly thickened, roughly 6-8 minutes; cool fully to room temperature, then chill in the fridge.
3
In a mixing bowl, whip the heavy cream with a hand mixer to soft peaks.
4
Fold the cooled reduced milk and condensed milk gently into the whipped cream until fully combined and no streaks remain.
5
Fold in the cooled toasted vermicelli, reserving a small pinch for garnish.
6
Pour the mixture into an airtight 500ml tub, smooth the top, cover and freeze for at least 6 hours or until firm.
7
Scoop into bowls and scatter over the chopped pistachio and reserved toasted vermicelli just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g simmered and reduced whole milk
- 1.9 oz55g condensed milk
- 2.3 oz65g whipped to soft peaks heavy cream
- 0.4 oz10g vermicelli strands, toasted in ghee until golden semolina
- 0.2 oz5g melted, for toasting vermicelli ghee
- 0.2 oz6g chopped pistachio
- 0 oz1g ground cardamom
- 0 oz0.1g soaked in a teaspoon of warm milk saffron
