Rajbhog Ice Cream

Ingredients

• 1 liter Whole Milk (prefer fresh, full‑fat milk for creaminess)
• 2 tablespoons Custard Powder (instant custard mix, no added color)
• 3 slices White Bread (soft slices, torn into small pieces)
• 2 tablespoons Cashews (roughly chopped)
• 3/4 cup Granulated Sugar (adjust to taste)
• 1/2 teaspoon Cardamom Powder (freshly ground for aroma)
• a pinch Saffron Threads (soaked in 2 tbsp warm milk)
• 1/4 teaspoon Sandalwood Powder (Chandan) (edible grade, adds subtle fragrance)
• 1/2 cup Fresh Cream (homemade or high‑fat whipping cream)
• 1 tablespoon Almonds (sliced, for garnish)
• 1 tablespoon Pistachios (chopped, for garnish)
• 2 tablespoons Mixed Fruit Bits (any fresh fruit like mango or berries)
• 1 tablespoon Edible Rose Petals (clean, for garnish)

Instructions

1. Boil the Milk

   Pour 1 liter of whole milk into a saucepan and bring to a rolling boil over medium‑high heat, stirring occasionally to prevent scorching.

   Time: PT7M

   Temperature: 100°C

2. Prepare Custard Mixture

   Remove about ½ cup of the hot milk into a mixing bowl, add 2 Tbsp custard powder and whisk until completely smooth with no lumps.

   Time: PT2M

3. Add Bread, Nuts & Sugar

   To the boiling milk, add the torn pieces of 3 bread slices, 2 Tbsp chopped cashews, and 3/4 cup granulated sugar. Stir until sugar dissolves.

   Time: PT2M

   Temperature: 100°C

4. Thicken the Custard Base

   Pour the custard‑milk mixture back into the saucepan, lower the heat to a gentle simmer and stir continuously until the mixture becomes thick and coats the back of a spoon.

   Time: PT8M

   Temperature: 90°C

5. First Chill & Freeze

   Remove the thickened custard from heat, let it cool to room temperature, then transfer to a freezer‑safe container and place in the freezer for 1 hour.

   Time: PT1H

6. Blend the Semi‑Frozen Base

   After 1 hour, remove the container, pour the semi‑frozen mixture into the mixer jar and blend on medium speed until smooth and airy.

   Time: PT5M

7. Add Flavors & Fresh Cream

   Add ½ tsp ground cardamom, the saffron‑infused milk (2 Tbsp warm milk with a pinch of saffron), ¼ tsp sandalwood powder, and ½ cup fresh cream. Mix gently until fully incorporated.

   Time: PT5M

8. Final Freeze & Garnish

   Return the enriched mixture to the container, smooth the top, and garnish with sliced almonds, chopped pistachios, fruit bits, and edible rose petals. Seal and freeze overnight (6‑8 hours) until firm.

   Time: PT8H

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: full‑fat soy milk, almond milk (will affect texture)
• Instead of Custard Powder: cornstarch + vanilla extract, instant vanilla pudding mix
• Instead of White Bread: cake crumbs, plain biscuits
• Instead of Cashews: almonds, pistachios
• Instead of Granulated Sugar: jaggery, honey (reduce other liquids)
• Instead of Cardamom Powder: ground cardamom pods
• Instead of Saffron Threads: turmeric for color, food‑grade orange coloring
• Instead of Sandalwood Powder (Chandan): vanilla extract (different flavor)
• Instead of Fresh Cream: whipped cream, thickened milk
• Instead of Almonds: cashews, pistachios
• Instead of Pistachios: almonds, cashews
• Instead of Mixed Fruit Bits: dried fruit, fruit puree
• Instead of Edible Rose Petals: dried rose petals (use sparingly)

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Spatula or Wooden Spoon
• Freezer‑Safe Container
• Hand Mixer or Stand Mixer
• Measuring Cups and Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Thickening the custard base to the correct consistency.
• Ensuring the custard is fully cooled before the first freeze.
• Blending the semi‑frozen mixture to incorporate air.
• Adding fresh cream and aromatic powders at the right stage.
• Overnight freezing to set the ice cream properly.

Chef Tips from the Video

• Use high‑fat fresh cream for maximum richness.
• A pinch of fine sea salt enhances the sweet flavors.
• For a deeper aroma, lightly toast the cashews before adding them.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Can be kept frozen for up to 1 month.

Room temperature: Not recommended; ice cream will melt.

Make-Ahead Tips

• Prepare the custard base a day ahead and store it in the refrigerator; it will thicken further.
• Toast the nuts before garnishing for extra aroma.
• Keep the saffron milk ready in a small jar for quick addition.

Frequently Asked Questions