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| Nolen Gurer Ice Cream # Recipes |
I remember once I had got it in Kolkata from a random seller at almost one third the price; one look at it I knew it was adulterated and was no match for the nolen gur my mom gets for me.
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| Nolen Gur |
Summer is upon us in Hyderabad. It is only March now and the way the mercury is rising, it takes no special skills to imagine what the coming months are going to be like. So in such times it only makes sense to buckle up and fill your arsenal with all you can to beat the heat – first is - lots of water throughout the day to keep oneself hydrated followed by fresh juices, homemade drinks and of course ice creams.
You can also check out my Natural Style Chikoo Ice Cream and Paan Ice Cream recipe.
You can also check out my Natural Style Chikoo Ice Cream and Paan Ice Cream recipe.
My plan to churn up nolen gurer ice-cream materialized when DH was out of town for some days. Some extra packets of milk and not much cooking to do for myself and the little one, I decided to experiment. A couple of variations and after using ½ kg from my prized nolen gur stock, I think I am satisfied with a recipe and it is fit to be shared here.
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Nolen Gurer (Palm Jaggery) Ice Cream
Yields: about 750ml | Note: 1 cup = 250 ml
Ingredients:
1-litre milk ( I used Amul Taaza, but using full-fat milk is even better)
½ cup to 2/3 cup of grated nolen gur
100 ml fresh cream ( I used Amul fresh cream)
for syrup:
1/4 cup grated nolen gur
1/4 water
Process:
1. Boil the milk in a pan and bring it to a boil. When it comes to a boil, turn the flame to low and let it simmer for 20- 30 mins. Keep stirring it at short intervals. The milk should reduce to about 600 ml.
2. Turn off the heat and let it cool for some time and then add the grated nolen gur (palm jaggery) and stir well. Add the cream as well and stir.
3. Turn on the flame again and cook the mixture for another 8-10 minutes. When done turn off the flame and let it cool down.
4. Add the mixture into a large blender jar and blend it till it is nice and creamy.
5. Put it into a freezer safe box and freeze it for 6-8 hours.
6. Take the frozen ice-cream out and keep it on the kitchen counter for 10 minutes. Empty the content into a blender jar again and blend it so that all the ice-crystal breaks down. Freeze again for 4 hours and repeat the blending one more time after another for hours before final freezing.
7. In order to make nolen gur syrup make ¼ cup of grated nolen gur and add it along with ¼ cup of water in a saucepan. Bring the mixture to a boil while stirring continuously till the jaggery is dissolved and a thin syrup is formed. The syrup will thicken as it cools.
8. To serve the ice-cream, scoop out a serving in a bowl, drizzle some syrup and serve immediately.
Process:
1. Boil the milk in a pan and bring it to a boil. When it comes to a boil, turn the flame to low and let it simmer for 20- 30 mins. Keep stirring it at short intervals. The milk should reduce to about 600 ml.
2. Turn off the heat and let it cool for some time and then add the grated nolen gur (palm jaggery) and stir well. Add the cream as well and stir.
3. Turn on the flame again and cook the mixture for another 8-10 minutes. When done turn off the flame and let it cool down.
4. Add the mixture into a large blender jar and blend it till it is nice and creamy.
5. Put it into a freezer safe box and freeze it for 6-8 hours.
6. Take the frozen ice-cream out and keep it on the kitchen counter for 10 minutes. Empty the content into a blender jar again and blend it so that all the ice-crystal breaks down. Freeze again for 4 hours and repeat the blending one more time after another for hours before final freezing.
7. In order to make nolen gur syrup make ¼ cup of grated nolen gur and add it along with ¼ cup of water in a saucepan. Bring the mixture to a boil while stirring continuously till the jaggery is dissolved and a thin syrup is formed. The syrup will thicken as it cools.
8. To serve the ice-cream, scoop out a serving in a bowl, drizzle some syrup and serve immediately.
Notes:
1. Adding jaggery to boiling milk often curdles the milk. This is because most processed jaggery is cleaned with sulphur. So, it is always best to add jaggery to cooled milk.
2. You will not get the same flavour by using regular jaggery. So, I don't recommend it. However, you may try using dark brown sugar along with some caramel syrup for a similar but not authentic taste.
3. In one variation of the recipe I tried, I didn't use cream, it resulted in more ice-crystal even after churning. but it tasted good none the less. If you are not keen on using cream, simmer the milk a little more and do away with the cream.
4. Churning at least twice before final freezing is recommended for best results.
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Thank you for stopping by! Cheers!
this surely sounds a delicious ice cream. another ice cream recipe added in my list after your paan ice cream. Looking forward to try it soon. such a lip-smacking clicks.
ReplyDeleteSounds super nice. ImI going to cheat and make the syrup to add to vanilla ice cream.
ReplyDelete