Description[]
Source: MALAI - POOJA BAVISHI
Ras malai is a tricky dessert to make and an even trickier ice cream to make! At Malai, we use the best paneer we can find (looking at you, Sach Foods!), poach it in a simple syrup, drain it, and then heat it again with our ice cream base. It takes time and work, but produces a delicious ice cream that tastes like the dessert in frozen form. To simplify the process here, I make a ricotta ice cream—not exactly paneer, but close—to get a version that is still indulgent and delicious.
Ingredients[]
- ½ teaspoon packed saffron threads
- ¼ cup boiling water
- 3 tablespoons cream cheese, at room temperature
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup granulated cane sugar
- 2 tablespoons light corn syrup
- ½ teaspoon salt
- 1 teaspoon ground cardamom
- 1 ½ cups whole-milk ricotta cheese
- ¼ cup chopped pistachios
Directions[]
- To bloom the saffron, crush the saffron threads with your fingers and drop them into a small heatproof bowl.
- Add the boiling water and let sit to develop the flavor, at least 5 minutes or up to 20 minutes.
- In a large bowl, use an electric mixer, beat together the cream cheese, milk, cream, sugar, corn syrup, salt, bloomed saffron, and cardamom on medium speed until all the ingredients are well incorporated, about 3 minutes.
- Using a rubber spatula, fold in the ricotta cheese, mixing well.
- Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions.
- Serve the soft ice cream right away, or place in the freezer to freeze completely.
- Top with the pistachios just before serving.
YIELD: MAKES 1 ½ QUARTS