Nolen Gurer Ice Cream
Nolen gurer ice cream is a Bengali no-churn ice cream flavored with date palm jaggery, milk and whipped cream.
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12 hr 30 mintotal
30 min hands-on12 hr hands-off
Prep 20 min · Cook 10 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Allow overnight freezing for the ice cream; chilling the bowl and cream ahead helps the base whip lighter.
Method
In a small saucepan, heat the full fat milk and grated date palm jaggery over low heat. Stir continuously until the jaggery completely melts. Turn off the heat and let this syrup cool completely to room temperature.
In a large, chilled mixing bowl, whip the heavy whipping cream using an electric beater until stiff peaks form.
Gently pour the condensed milk and the cooled jaggery syrup into the whipped cream.
Using a spatula, gently fold the mixture together. Do not overmix, or the cream will deflate.
Pour the ice cream base into an airtight, freezer-safe container. Smooth the top with a spatula.
Cover the surface directly with cling film to prevent ice crystals from forming, then seal with the lid. Freeze for 8-10 hours, or overnight.
8–10 hr
How to tell it's done
The ice cream should be smooth and creamy, with deep caramel aroma from date palm jaggery and no hard ice crystals.
Getting it right
Tip
Cool the nolen gur syrup before folding it into whipped cream. Warm jaggery melts the cream and can make the base split.
What to serve it with
Serve in chilled bowls with a drizzle of melted nolen gur or chopped nuts.
Common mistakes
- The ice cream freezes icy or tastes grainy.
- Cool the jaggery syrup completely and cover the surface before freezing. Warm syrup and exposed surfaces both hurt texture.
Storing and reheating
Keep nolen gurer ice cream frozen in an airtight container for up to 2 weeks. Press parchment or cling film on the surface after scooping.
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