Ingredients are not too much. You would some whole milk, heavy whipping cream, sugar, and vanilla extract. Boil the milk on high, once it boils, you turn it to medium and add sugar and cook for for 5-6 minutes on medium heat. Turn off the stove, add in heavy whipping cream and vanilla extract. Let it completely cool down to room temperate. Then freeze it for 6 to 7 hours. Take it out from the freezer then add to the blender, blend it for 2 minutes then freeze again.
Is the parchment paper or wax paper necessary?
We need parchment paper to make a wall between air and ice cream. After you’re done blending it, make sure you put the parchment paper on it before you close it.
Does it taste like exactly how we get in Pakistan, and also can I use my chest freezer to make this ice cream?
I’m so glad to tell you the answer to this question, the answer is yes! it tastes almost exactly like the one I have it in karachi. I have been craving for this ice cream for so long. Now I just wish I can make faslay. This ice cream can’t be made in a deep freezer (chest freezer or upright freezer), it has to be made in freezer that’s attach to your fridge. If you use a deep freezer your ice cream will get icy instead of creamy.
How do you make crunch for the peshwari ice cream?
To make the crunch, melt the sugar in a no stick fry pan, use a silicone spatula. Place it on a steel try that’s grease with butter, then break it into little pieces of crunch. Enjoy it with ice cream and rooh afza. Crunch Peshawari Ice Cream is a perfect for summer although I make it in winters too because it’s too delicious. I hope you give this recipe a try. Please check out our other South Asian dessert recipes like Sooji (Semolina) Ka Halwa and Gajar Ka Halwa (Carrot Dessert) . If you have any questions about our recipes, recipe requests techniques, or you just want to say hi! Please feel free to message us. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback. Enjoy!
