Updated: Jan 7
This ice cream defines decadent. It is essentially a rabdi (thickened Indian cream) with mango puree. I have modified the recipe a bit to save on time and labor.
This is a wonderful cookbook of contemporary Indian recipes. The chefs have kept to the traditional flavors, such a fun book to cook from!
For more recipes from this book click here.
Saffron cream (Rabdi) Evaporated milk, 17 oz container1 cup heavy cream 1 teaspoon vanilla extract 1/4 cup sugar Pinch saffron Add all ingredients and slowly simmer till very thick, about 45 minutes. It should be thicker than heavy cream. Set aside to cool.
Mango sauce 1 cup mango purée (Alphonso or Kesari mango preferred) 1 tablespoon honey 1 teaspoon vanilla extract 1 tablespoon dark rum Zested rind from 1 lemon Mix all ingredients together. Add to the cooled cream. Churn and go to mango heaven.