A very unique flavored ice cream prepared with date palm jaggery. This jaggery is typically available in Kolkata, during winter. The jaggery is derived from the sap of Date Palm Tree, which is cooked to bring that striking burgundy color. It’s then stored in earthen pots that boosts its flavor and eventually solidifies. At the end, you get two versions of jaggery. One is a thick liquid form called notun gur or nolen gur and the other kind in a rock solid form called patali gur. In either case, the flavor is immense.
2 cups cream
1 cup whole milk
4 egg yolks
½ cup jaggery (I used date palm, but you can try any other flavor)
Whisk egg yolk in a bowl until smooth.
In a saucepan, pour cream, whole milk and bring it almost boil.
Pour ¼ cup of warm cream from the saucepan to egg yolk, whisking at the same time.
Next, pour the egg mixture back to the saucepan. Put it back on stove, add jaggery, mix well and let it simmer for 5 minutes or until it looks thick like custard.
Once done, let it cool completely at room temperature and then refrigerate it overnight.
Finally, churn it in the ice cream machine.
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