Rajbhog ice cream| royal rajbhog ice cream

The ‘royal rajbhog ice cream’ is a rich and creamy ice cream dessert made with lots of dry fruits like almonds, pistachios, cashews, raisins, etc. It has rich creamy full cream milk alongwith lots of strands of saffron in it. The color and flavor of this royal ice cream is contributed by saffron and cardamom powder. I have used whipped cream in this in order to get a complete creamy texture and for the richness of the “royal rajbhog ice cream”, reduced milk is used. Well! all in all this ice cream is a complete dessert in itself and can be alone served to your guest after meal.

MY ICE CREAM DOES NOT HAVE A SHARP YELLOW COLOR LIKE THE MARKET BOUGHT ONE BECAUSE I HAVE NOT ADDED ANY ARTIFICIAL COLORING AGENT. I DOES NOT SUGGEST USAGE OF ARTIFICIAL COLORS.
MY ICE CREAM HAS GOT A FAINT YELLOW COLOR DUE TO SAFFRON WHICH IS VERY EYE PLEASING.
I have posted other ice cream recipes as well in my previous posts.
Check out few of them:
Butterscotch ice cream (butterscotch ice cream)
Chocochip ice cream (chocochip ice cream)
Rabri mango kulfi (rabri mango kulfi|how to make rabri mango kulfi)
Kesar pista ice cream (kesar pista ice cream)
Paan ice cream (paan ice cream)
Mix fruit popsicle (mixed fruit popsicles)
Mawa kulfi (mawa kulfi | rabri kulfi)

Ingredients:
Whipped cream: 2 cups
Full cream milk: 4 cups
Saffron strands: 10-15 nos.
Powdered sugar: 3/4 to 1cup (as per taste)
Pistachio silverets: 1/4 cup (unsalted)
Almonds: 12-15 nos.
Cashews: 12-15 nos.
Raisins: around 20 nos.
Cardamom powder: 2 tsp

Method:
1. Heat milk and add saffron strands to it. Let the milk reduce to 3/4th of its consistency. Scrap sides of vessel in order to collect the malai. It will give a rabri like taste to the ice cream. Cool it nicely.

2. Now take a bowl and add whipped cream to it and start beating it with a beater. (NOTE: for perfectly beating the whipped cream, you need to have a beater) Beat the cream until still stiff peaks appears and the cream becomes light and fluffy.

3. Now roughly chop almonds and cashews. You can chop them the way you like its crunch.  Add the roughly chopped dry fruits, raisins and pistachio silverets to the whipped cream.  Add cardamom powder and reduced saffron milk to the cream. Beat them nicely with a beater. Also add sugar and again beat with the beater.

6. Pour the mixture in an airtight container and garnish with saffron strands. Freeze for around 8 hours. Enjoy the chilled scoops.

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