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.
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