Ice Cream
Rasmalai Ice Cream
Saffron-tinted vanilla base with rasmalai milk-syrup and crushed rasmalai patties. The Bengali sweet, served frozen.
Prep
480 min
Cook
5 min
Serves
6
Per serving
302kcal
Protein
7g
Carbs
37g
Fat
14g
Fibre
1g
Ingredients
- 500 mlVanilla ice-cream base
- 1 tspRasmalai essence
- 4–5Rasmalai patties, crushed
- 1 tbspPistachio, slivered
- a few dropsYellow / saffron food colour
- 1/3 cupRasmalai milk syrup
Method
- 1
Tint the vanilla base with saffron-yellow. Stir in the rasmalai milk syrup and rasmalai essence.
- 2
Fold in crushed rasmalai patties and pistachio slivers.
- 3
Pour into a container. Freeze 8 hours.