SHRIKHAND ICECREAM/FROZEN FLAVOURED YOGURT
Shrikhand ice cream, frozen yogurt, how to make shrikhand icecream, kesar pista shrikhand,traditional Indian desserts, festival Indian sweets
After the 30 days 30 salads series, a break was duly deserved, and that explains this post after a long gap. Things have been exciting on personal front, the salad series was complementing beautifully and gave a major boost to my fitness journey.
Festival season and we have sweets all around. In our theme for fusion ice creams for the fornightly event of healthy wellthy cuisines, I went for my most favourite and simple Indian dessert- Shrikhand. If you know me, you would also laugh at the crazy many ways I use this dessert. Served in almond tarts , they became my finger food dessert. Served as a custard sauce with mixed fruits , it became another party parafait. This time around, I’am making it into an ice cream. The creamy texture of shrikhand is just perfect to make a smooth ice cream. Flavour the shrikhand with any seasonal fruits and bring in infinite variations, just like in this mango shrikhand. So, for the theme of fusion icecreams in Indian flavours, I present a three ingredient , smooth and creamy shrikhand ice cream loaded with dry fruits and flavoured with saffron.
Ingredients for Shrikhand ice cream/ frozen yogurt:
- Thick curd ( home made / ready made)- 500 grams (roughly 2 1/2 cups)
- Fresh cream ( I used amul fresh, small tetra pack)- 200 ml
- Icing sugar- 1 cup (adjust the sweetness according to taste preference)
- Saffron- genrous pinch soaked in 1 tablespoon warm milk
- Nutmeg – 1/4 teaspoon
- Assorted roasted an dchopped dry fruits- 1/2 cup ( I used almonds and pistachios)
- To make hung curd,tie the curd/yogurt in a muslin cloth/cheese cloth/ cotton dupatta, hang it through a stick, place a bowl underneath to collect dripping excess water. Place this entire set up in refrigerator for 4-6 hours/overnight. If the curd is really thick, you can use it in 2-3 hours.You can also use store brought hung curd.
- Refrigerate the fresh cream till the hung curd is ready. Place the beaters of your hand mixer and a steel bowl to whip the cream in the deep freezer compartment of the refrigerator for 20-30 minutes before use.
- When the hung curd is ready, cut open the tetra pack, just scoop the upper thick cream into the chilled bowl. Drain all the water out which would have settled at the bottom of the tetra pack, and use up all the cream.
- Using chilled beaters beat the cream till its sooth and fluffy. We are not exactly looking for soft/stiff peaks, we just want to aerate the cream as much as possible. You can also use hand whisk for the same.
- After 3-4 minutes of whipping, add hung curd and continue beating. The whole idea of draining out all the water from cream and curd, and to chill the beaters and the bowl is, we don’t want a runny mixture which will not volume up much. Any residual water will give ice crystals in the final ice cream and will ruin the smooth consistency.
- After beating well for 2-3 minutes, add icing sugar tablespoon by tablespoon, so that it doesnt form lumps. You can also powder regular granulated sugar and sift it well before using.
- Lastly add saffron soaked milk, nutmeg powder, whisk well.
- fold in dry fruits with a silicon spatula.
- Transfer the mixture carefully into small airtight containers. I used my mini loaf pans. Using a cling film, press it onto the surface of the mixture, so that there is no air gap between the surface of ice cream mixture and the cling, this is to prevent any ice crystal formation.
- Use another layer of cling and wrap it all around the vessel , so that it seals airtight. At this point if you are using an airtight conatiner, simply place the lid.
- Freeze overnight or for 6-8 hours, serve garnished with some toasted dry fruits.