I first tasted gulkhand at a sweet shop in Jaipur where it was sold by weight from a glass jar. Rose petals preserved in sugar, thick and sticky, with a flavour that sits somewhere between jam and perfume. This ice cream folds gulkhand into a saffron-and-cardamom milk base that has been reduced by nearly half, thickened with cornflour, and chilled with heavy cream and rose water.
The milk simmers with saffron and ground green cardamom seeds for thirty minutes, turning golden and concentrated. The finished ice cream gets a topping of lemon juice whisked with rose syrup, drizzled over each scoop just before serving. One of my favorite things to make in the summer.
Tips for Making Rose Petal and Saffron Ice Cream
Reduce the milk patiently
Three cups of milk need to cook down to two cups. This takes 25-30 minutes of constant stirring over a gentle simmer. Do not rush it on high heat or the milk will scald.
The saffron and cardamom go in at the start of the reduction so they steep the entire time. The milk turns golden from the saffron.
Dissolve the cornflour before adding
Whisk the cornflour into the reserved cup of cold milk until there are no lumps. Pouring dry cornflour into hot milk creates clumps that will not dissolve.
Once added, the mixture needs another ten minutes of cooking until it is thick and custard-like. Stir constantly during this step.
Rose Petal and Saffron Ice Cream
Total Time: 55 minutes
Yield: Serves 6
Diet: Omnivore
Description
A dreamy summer treat! Rich, creamy, and delicately floral, this ice cream is pure indulgence.
Ingredients
Units
- 4 cups (946 ml) whole milk
- 0.75 cups (177 ml) sugar
- 0.5 tsp saffron
- 0.25 tsp green cardamom seeds
- 1 tbsp cornflour
- 0.25 cups (59 ml) gulkhand
- 4 tbsp rose water
- 2 cups (473 ml) heavy cream
- 2 tbsp fresh lemon juice
- 0.25 cups (59 ml) rose syrup
Instructions
- In a thick-bottomed saucepan, bring 3 cups of milk and sugar to a boil over medium-high heat. Immediately reduce to a gentle simmer, add saffron and ground cardamom, and cook, stirring constantly, until the milk reduces to 2 cups (approximately 25-30 minutes). Avoid scalding the milk.
- Whisk the cornflour into the reserved 1 cup of milk, ensuring no lumps, and pour it into the hot milk in the saucepan. Bring to a boil, reduce to a gentle simmer, and cook, stirring constantly, for another 10 minutes, until the milk is thick and custard-like.
- Remove the milk from the heat. Fold in the gulkhand, rose water, and heavy cream. Transfer to a glass bowl and chill in the refrigerator for at least 3 hours.
- Pour the ice cream liquid into your ice cream maker and follow the manufacturer’s instructions. Transfer the ice cream to a clean, freezer-proof dish and allow it to firm for at least 4-6 hours before serving.
- Whisk the lemon juice and rose syrup together in a small bowl. Before serving, top each scoop of ice cream with the lemon-rose syrup as needed.
Notes
- For a stronger saffron flavor, steep the saffron threads in 1/4 cup of warm milk for 10 minutes before adding to the milk mixture.
- If gulkhand is unavailable, substitute with 2 tablespoons of rose jam or preserve, adjusting sweetness as needed.
- For smoother ice cream, strain the custard through a fine-mesh sieve before chilling to remove any cardamom or saffron specks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Category: Dessert
Method: Churning
Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What is gulkhand?
Gulkhand is a sweet preserve made from rose petals and sugar, popular in Indian cuisine. It is available at Indian grocery stores or online. If you cannot find it, substitute with two tablespoons of rose jam, adjusting sweetness as needed.
Can I skip the ice cream maker?
You can freeze the mixture in a shallow container, stirring every hour for about four hours. The texture will be less smooth but the flavour is the same. An ice cream maker produces a creamier result.
What is the lemon-rose syrup for?
The syrup is a finishing touch drizzled over each scoop before serving. Lemon juice whisked with rose syrup adds a bright, tart contrast to the rich, sweet ice cream. Make it fresh each time you serve.
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