Gajar Halwa Ice Cream
My Karma (a.k.a. Mithai wala), strikes again. Like any normal 6 year old, he looks at a bag of baby carrots sticking out of my grocery bag and says, “oh good, you’re making gajad ka halwa (fudge)”. I let him know that the correct word is “gajar” (carrots) and that I was thinking more on the lines of a salad. He let’s me know that unfortunately now I’ll just have to rethink. So rethink I did, and I ended up thinking outside of the kadhai! I mean anything tastes great with ice cream so I’m pretty sure it’ll taste a whole lot better as ice cream. (It does)
Ingredients (for Gajar Halwa Ice Cream)
- 1 cup heavy whipping cream, chilled
- 1/2 can sweetened condensed milk, 8 oz
- 1 packed cup chilled Gajar Halwa*
* Note For Gajar Halwa : you could use any family recipe for this, or store bought halwa. Full disclosure: I can’t ever manage to keep track of the exact measurements while making Indian sweets but here’s a rough outline of how I made mine. And halwa recipes are very “one size fits all” according to me so don’t worry about ruining it because in the end it always turns out fine.
- 1-2 tbsp ghee
- 1 medium size bag of baby carrots, shredded in a food processor. (Approx 2 cups after shredding)
- 1 can evaporated milk
- 3/4 cup sugar
- 1 pinch cardamom powder
- 1 pinch saffron
In that specified order, add all the ingredients and let them cook down until the mixture reaches a fudge like consistency. Don’t forget to stir occasionally. Let it cool and store in the refrigerator.
Preparation (for Gajar Halwa Ice Cream)
- With an electric mixer, whisk the cream until it’s stiff.
- Add the condensed milk and gently fold it in using a spatula. Don’t overmix or you’ll lose all the air in the whipped cream.
- Add the gajar halwa and gently fold that in too.
- Pour it in a container and freeze for at least 6-8 hours before serving.
Note: I’ve made this recipe nut-free but you could throw in some sliced almonds or chopped cashews for that crunch in your ice cream.