Cashew-Rose Flavored Ice-cream | Without Cream, Easy Yet Tempting

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Ever tried this mouth-watering, delectable combination of cashew and rose? If not yet, then this cashew-rose flavored ice-cream is the best pick for you to give it a try. It’s a super delicious and tempting dessert yet quite easy to prepare with just some minimal number of easily available ingredients. The cashews give the ideal richness and creaminess to this ice-cream. You may even alter the portion of cashew nuts used in this recipe if you want that overpowering flavor of cashew.

Finally, I discovered the best possible alternative out of the rest to make a cashew flavored ice-cream. As the maximum recipes that are on the web include the use of cashew milk and many more kinds of stuff, which I feel, more on the tougher side to work with. Yet this recipe is simple and easy, but it didn’t even compromise with its creamy texture and taste. You will love what you get in the end. Right away, let’s just dive into the recipe and see how to make this super-rich, creamy, appetizing chunk of flavors.

cashew rose ice cream garnished with some chopped pistachios and dried rose petals

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Ingredients

  • All-purpose flour/maida- 3 Tbsp
  • Full-fat milk- 500 ml
  • Cashew Nuts- 6 Tbsp
  • Sugar -6 Tbsp
  • Rose essence/Rosewater- Few drops
  • Few dried rose petals and some chopped pistachios for garnishing (optional)

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Method

  • Firstly, make the flour paste which will act as the thickening agent for our creamy Kaju ice-cream. For that, heat a pan at low flame. To it add 3 Tbsp of all-purpose flour/ maida and roast it until the raw smell of maida fades a bit. At medium flame, you need to stir it continuously with a spatula for around 2 mins. After 2 mins, take it out in a bowl and let it cool down a bit.
  • Now, take a heavy-bottom pan, to it add 500 ml of full-fat milk, and bring it to a boil.
  • Meanwhile, after the roasted flour cools down, you need to add a little more milk (2-3 Tbsp) to it and make a medium-consistency paste out of it. The flour paste is ready, keep it aside.
  • Next, to the boiled milk add 6 Tbsp of cashew nuts ( around 15-20 cashews), 6 Tbsp of sugar, and you need to cook this milk at medium flame till it starts boiling and reduces by ¼ of its total quantity. You can adjust the proportion of sugar as per your taste, but I guess this much quantity of sugar will be perfect.
  • Once the milk starts boiling, add the prepared flour mix/paste to it and you need to whisk it continuously so that no lumps are left out. As soon as you pour the paste, immediately stir the milk. By keeping the flame at medium-high, you need to keep cooking the milk until it starts thickening. After the milk thickens, switch off the flame and let the mixture cool down completely. It’s important before churning the milk-mix in the blender.
  • After the milk mixture cools down completely, you’ll notice that it has thickened a bit more than when it was hot. This is the exact consistency before blending it in the blender. Transfer the milk mixture to a blender jar, close the lid and churn this until smooth. Blend till the cashew nuts and everything is well combined.
  • Open the lid and at this time you need to add a few drops of rose essence. If you don’t have, you can even use edible rosewater to give your cashew ice-cream the reviving rose flavor. Churn the milk mixture again for a few seconds.
  • Next, you need to transfer the whole mixture into an air-tight container, close the lid well and you need to freeze this for 5-6 hours. You can also keep it overnight. And after that, you need to again churn the mixture in the blender for a few seconds. Don’t skip this step, as there is no cream in this recipe, so to block the formation of any ice crystals and to improve the ice-cream’s texture to more smooth and creamy, you need to blend this for the second time as well.
  • Finally, blend the ice-cream for around 1-2 minutes and transfer it again to an air-tight container. Cover with a lid and let it set in the refrigerator completely. You need to freeze it for about  6-7 hours or you can leave it overnight as well.

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The demoulding segment

After the ice-cream sets one hundred percent, place the container over a bowl with some normal water in it for a few seconds. And then comes my most cherished part, that is the demoulding segment. By keeping it for some time in normal water, it will be easier for you to demould the ice-cream. Next, you need to delicately demould the ice-cream in a serving plate by turning the container upside down. You can tap it on the top surface for about 2-3 times.

dried rose petals

On the grounds that this recipe doesn’t comprise the use of whipped cream as the ice-cream base, as a consequence scooping out this block will be a bit on the tougher side. And that being the case, you can just slice this super creamy and tempting chunk of ice-cream and serve it like that. Your delicious cashew-rose flavored ice-cream is ready to be served. Garnish it with some dried rose petals, and some chopped pistachios, although it is completely optional. If you have these you can use them for decoration as these taste good too.

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The finishing wrap-up

rose cashew flavored ice cream

This heavenly combination of cashew nuts and rose is just amazing. You must give this recipe a shot and enjoy its creamy, soothing, and chilling texture. Just in case you do not have rose essence or edible rosewater, you can skip it and simply make this tempting treat with just using some cashews. Even this easy-peasy cashew flavored ice-cream will taste that good and creamy. It’s super easy as this recipe doesn’t consist of any whipped cream, you just need some minimal number of ingredients that are easily available to make this delightful flavorsome block of bites.

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