Rasmalai Ice Cream by @humys_kitchen

1h30

8 servings

🧀

450 g

Ricotta cheese

🍬

6 tbsp

Sugar

🫙

7.5

Cardamom

🥛

480 ml

Heavy whipping cream

🥛

79 ml

Condensed milk

🌹

1 tsp

Rose water

🫙

Saffron

🥛

1 tbsp

Milk

🥜

Pistachios

🧈

Butter

  1. Mix
    • Ricotta cheese
    • Sugar
    • Cardamom

    Mix the ricotta cheese well with the sugar and crushed cardamom.

  2. Bake
    • Butter

    Butter an oven-proof dish and bake at 350 for an hour, or until it sets and the liquid separates from the cheese.

  3. Cool

    Let it cool completely before cutting.

  4. Cut

    Cut into small cubes.

  5. Beat
    • Heavy whipping cream
    • Saffron
    • Rose water

    For the ice cream base, beat the cream with the saffron, rose water and cardamom for at least 5 to 6 minutes with a hand-held mixer until soft peaks form.

  6. Add
    • Condensed milk

    Add the condensed milk and fold gently.

  7. Fold
    • Pistachios

    Fold in the pistachios.

  8. Add

    Add the rasmalai pieces into the mixture.

  9. Pour

    Pour into a loaf pan or any glass dish lined with plastic wrap.

  10. Add
    • Pistachios

    Add more rasmalai pieces and pistachios on top.

  11. Wrap

    Cover with plastic wrap and aluminum foil on top to seal well.

  12. Freeze

    Freeze for 6 hours or overnight.

  13. Serve

    Let it sit for a few minutes before scooping into a bowl or cutting into pieces to serve.

Rasmalai Ice Cream by @humys_kitchen

1h30

8 servings

🧀

450 g

Ricotta cheese

🍬

6 tbsp

Sugar

🫙

7.5

Cardamom

🥛

480 ml

Heavy whipping cream

🥛

79 ml

Condensed milk

🌹

1 tsp

Rose water

🫙

Saffron

🥛

1 tbsp

Milk

🥜

Pistachios

🧈

Butter

Preparation Steps

  1. Step 1/13

    Mix the ricotta cheese well with the sugar and crushed cardamom.

    🧀Ricotta cheese
    🍬Sugar
    🫙Cardamom
    🥣Mixing bowl

  2. Step 2/13

    Butter an oven-proof dish and bake at 350 for an hour, or until it sets and the liquid separates from the cheese.

    🧈Butter
    🍳Oven-proof dish

  3. Step 3/13

    Let it cool completely before cutting.

  4. Step 4/13

    Cut into small cubes.

    🔪Knife

  5. Step 5/13

    For the ice cream base, beat the cream with the saffron, rose water and cardamom for at least 5 to 6 minutes with a hand-held mixer until soft peaks form.

    🥛Heavy whipping cream
    🫙Saffron
    🌹Rose water
    🫙Cardamom
    🥣Mixing bowl

  6. Step 6/13

    Add the condensed milk and fold gently.

    🥛Condensed milk
    🥣Mixing bowl

  7. Step 7/13

    Fold in the pistachios.

    🥜Pistachios
    🥣Mixing bowl

  8. Step 8/13

    Add the rasmalai pieces into the mixture.

    🥣Mixing bowl

  9. Step 9/13

    Pour into a loaf pan or any glass dish lined with plastic wrap.

    🍳Loaf pan or glass dish
    🧻Plastic wrap

  10. Step 10/13

    Add more rasmalai pieces and pistachios on top.

    🥜Pistachios

  11. Step 11/13

    Cover with plastic wrap and aluminum foil on top to seal well.

    🧻Plastic wrap
    🧻Aluminum foil

  12. Step 12/13

    Freeze for 6 hours or overnight.

  13. Step 13/13

    Let it sit for a few minutes before scooping into a bowl or cutting into pieces to serve.

    🔪Knife

Composition

Ingredients

Types

Dairy, Sweetener, Spices, Flavoring, Nuts

Ingredients

Ricotta cheese, Sugar, Cardamom, Heavy whipping cream, Condensed milk, Rose water, Saffron, Milk, Pistachios, Butter

Notes

Ricotta cheese (for the rasmalai), Sugar (for the rasmalai), Cardamom (3 to 4 pods, crushed, for the rasmalai, pods, for the ice cream base), Heavy whipping cream (for the ice cream base), Saffron (a few strands, soaked in a tbsp of milk), Pistachios (chopped, amount not given), Butter (to grease the oven-proof dish, amount not given)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

320 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 26g, Fat: 22g, Fiber: 0.5g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 120mg, Phosphorus: 90mg, Sodium: 70mg, Potassium: 140mg

Vitamins

Vitamin A: 220mcg, Riboflavin (B2): 0.15mg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Oven-proof dish, Knife, Loaf pan or glass dish, Plastic wrap, Aluminum foil

Appliances

Oven, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Summer treat, Celebration/party dessert

Origin

Source

Platform

instagram

Original Creator

@humys_kitchen

Origin

Cuisine

Indian, Pakistani

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Soft, Chewy, Smooth

Flavors

Sweet, Creamy, Cardamom, Saffron, Rose, Milky

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

freezer : 6 hours to overnight before serving; up to 2-3 weeks for best quality (store in an airtight, sealed container or loaf pan covered tightly with plastic wrap and aluminum foil to prevent ice crystals,let sit a few minutes at room temperature before scooping), fridge : baked rasmalai cubes can be kept up to 2 days before assembling (store covered in the refrigerator before cutting into cubes and folding into the ice cream base)