1.
Pour the heavy whipping cream into a chilled mixing bowl and whip on high-speed until stiff peaks form.Whisk the condensed milk and rasmalai milk to smooth liquid. Gently fold them together using spatula until well combined.
2.
Now add the chopped nuts, crushed saffron and chopped rasmalai, gently fold in. You can also add green and red tutti fruti ( optional)Pour the ice cream into a freezer-safe pan, top it with some more nuts and freeze for 4 hours or preferably overnight.
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