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