Rasmalai Ice Cream (One of my best recipes ever!)

Ingredients

• 2 cups Heavy Cream (cold, for whipping)
• 1 cup Sweetened Condensed Milk (full‑fat canned)
• 1 cup Ricotta Cheese (full‑fat, room temperature)
• 0.5 gram Saffron Threads (a big pinch, steeped in warm cream)
• 1/2 teaspoon Ground Cardamom (freshly ground if possible)
• 1/4 cup Pistachios (coarsely ground, plus extra for garnish)
• 1/4 cup Slivered Almonds (plus extra for garnish)

Instructions

1. Heat Cream and Bloom Saffron

   In a small saucepan, gently warm 2 cups of heavy cream over low heat. Add the pinch of saffron threads, stir, and let steep for about 10 minutes to release color and aroma.

   Time: PT12M

   Temperature: low heat

2. Cool and Whip Cream

   Remove the saffron‑infused cream from heat, let it come to room temperature, then refrigerate until cold. Transfer the cold cream to a mixing bowl and whip with a hand mixer until stiff peaks form.

   Time: PT8M

3. Prepare Flavor Base

   In a separate bowl, combine 1 cup sweetened condensed milk, 1 cup ricotta, the saffron‑steeped cream, and ½ tsp ground cardamom. Whisk until the mixture is completely smooth and homogeneous.

   Time: PT5M

4. Fold Cream and Base Together

   Gently fold the whipped cream into the condensed‑milk mixture using a spatula. Fold just enough to incorporate, preserving as much air as possible.

   Time: PT3M

5. Grind Pistachios

   Place ¼ cup pistachios in a blender or food processor and pulse until coarsely ground. Set aside; reserve a small portion for garnish.

   Time: PT2M

6. Layer and Swirl Nuts

   Pour half of the ice‑cream base into a loaf tin. Sprinkle with half of the slivered almonds and half of the ground pistachios. Using a chopstick or spoon, gently swirl the nuts through the base. Pour the remaining ice‑cream base on top and repeat with the remaining nuts.

   Time: PT5M

7. Cover and Freeze

   Cover the loaf tin tightly with plastic wrap, then a layer of aluminum foil to prevent freezer burn. Place in the freezer for 2 hours (or until firm).

   Time: PT2H

   Temperature: 0°F (freezer)

8. Serve

   Remove the ice cream from the freezer, let sit 5 minutes to soften slightly, then scoop into bowls. Garnish with extra slivered almonds and pistachios before serving.

   Time: PT5M

Nutrition Facts

Calories

580

Protein

8 g

Carbohydrates

50 g

Fat

35 g

Fiber

2 g