How to make Gulab Jamun Icecream -

Small gulabjamuns added to icecream mixture and set.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk (दूध), Mini gulabjamuns (मिनि गुलाब जामुन)

Cuisine : Indian

Course : Desserts

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For more recipes related to Gulab Jamun Icecream checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Chickoo Walnut Kheer Cherry Berry Cheesecake Oats And Rice Kheer Bittersweet Chocolate Gateaux

Gulab Jamun Icecream

Gulab Jamun Icecream Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 4-5 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gulab Jamun Icecream Recipe

  • Milk 2 1/4 cups

  • Mini gulabjamuns 12-15

  • Cream 1/2 cup

  • Cornflour/ corn starch 2 tablespoons

  • Sugar 3/4 cup

  • Ice cream essence 3 drops

  • CMC 1 teaspoon

  • GMS (stabilizer) teaspoon

Method

Step 1

Dissolve cornflour in a little cold milk. Heat the remaining milk in a pan.

Step 2

Meanwhile in another pan heat sugar with a few drops of water and caramelize. Add fresh cream to the boiling milk and mix. Add sugar and continue to boil.

Step 3

Add the dissolved cornflour and stir continuously to avoid lumps. Boil for ten more minutes.

Step 4

Strain through a muslin cloth. Add icecream essence to the icecream mix and mix well. Dissolve GMS and CMC in a little water and add to the mixture and mix well. Strain again if there are any lumps remaining.

Step 5

Pour the ice cream mixture into an ice-cream tin. Add some gulab jamuns, mix, cover with the lid and put in the deep freezer to set.

Step 6

Take out after an hour or two. Open the lid, add some more gulab jamuns on top.

Step 7

Again keep it in the deep freezer to set. Allow to set for ten to twelve hours. Demould, slice and serve when firmly set.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.