Paneer Ice Cream Recipe
Ingredients
| Milk | 6 Cup (96 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Paneer | 2⁄3 Cup (10.67 tbs) | |
| Blanched almonds | 1⁄4 Cup (4 tbs) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Cornflour | 1 Teaspoon | |
| Kewra essence | 1 Teaspoon | |
| Pistachios | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 323 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 25.1 mg8.4%
Sodium 175.1 mg7.3%
Total Carbohydrates 41 g13.8%
Dietary Fiber 1.2 g4.7%
Sugars 38.7 g
Protein 13 g25.3%
Vitamin A 5.6% Vitamin C 0.43%
Calcium 29.7% Iron 3.1%
*Based on a 2000 Calorie diet
Directions
1 In a pan, boil the milk until it is a little thick.
2 In a small bowl, blend cornflour in water.
3 Stir in to the milk and cook for a few minutes.
4 In a separate pan, cook sugar and water together to prepare a half-thread consistency syrup.
5 Add in gradted paneer and stir until sticky.
6 Pour in the prepared milk mixture and cook for a few minutes.
7 Remove from the heat.
8 Add in chopped pistachios and almonds.
9 Allow to cool.
10 Stir in kewra flavor.
11 Place in the refrigerator and freeze for about 8 hours.
SERVING
12 Serve chilled.
Chef
