Dry Fruit Vanilla Ice cream with Kolah

Name: Dry Fruit Vanilla Ice cream with Kolah
Cuisine: Indian
Ingredients: 250 ml. Milk; 1 tbsp. Cornflour; 1 tbsp GMS powder; 1/8 tsp. CMC powder; 1/4 cup kishmish; 2-3 drops vanilla essence; 2 tbsp. Cashewnuts; 1/4 cup sugar; 1/4 cup milk powder; 2 tbsp. Vermicilli; 1 cup milk; 1 tsp. Sugar; 1 tbsp. Ruhafza; 1 tbsp. Soaked Chia seeds; as required Cashew Nuts kissmiss mint leaves for garnishing

Geeta Godhiwala @cook_11988180

India

#weekwhite

Geeta Godhiwala @cook_11988180

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Ingredients

For Vanilla Ice cream
250 ml.Milk
1 tbsp.Cornflour
1 tbspGMS powder
1/8 tsp.CMC powder
1/4 cupkishmish
2-3 dropsvanilla essence
2 tbsp.Cashewnuts
1/4 cupsugar
1/4 cupmilk powder
For Kolah
2 tbsp.Vermicilli
1 cupmilk
1 tsp.Sugar
1 tbsp.Ruhafza
1 tbsp.Soaked Chia seeds
as required Cashew Nuts kissmiss mint leaves for garnishing

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Steps

1

Boil milk. Dilute corn flour Gms powder CMC powder in a cold milk. Mix in a milk add sugar and stir on slow flame for 7-8min. Allow it to cool Transfer on air tight container. Keep in a freezer for 5-6hrs.
2

After 6hrs. Take out base and Transfer in big bowl. Add milk powder and vanilla essance and churn with electric beater. For 7-8min. And set in a container. Keep in freezer for 2-3hrs.
3

Meanwhile heat ghee in a pan add coursly crushed cashewnuts and kiss miss roast 1-2min. Let it cool on room temp. Mix in a vanillaice cream mixture just stir and set in a freezer for 10-12hrs.
4

Take a milk add ruhafza syrup gently mix. Keep in a fridge. Now boil vermicilli. Strain with strainer. And mix with rose milk.Kolah is ready.
5

Take a serving plate spread rose Kolah soaked chia seeds and 2scoop dry fruits vanilla ice cream. Garnish with cashewnuts kissmiss and mint leaves.
Delicious Dry fruits vanillaice cream with Kolah is ready to serve.