The Dance Battle
Ground Shan Rabri Falooda Mix Packet
4 tablespoons (56.7g)
1 ⅔ cup (213g)
Crema Lusso
Chips Ahoy Cookies (or your favorite chocolate chip cookie)
8
Tangerine Marmalade
4 tablespoons (56.7g)
You will need:
Food thermometer
Whisk
A large saucepan
Ice
2 large bowls
Fine mesh strainer
Ice cream machine (churner)
Instructions:
Prepare an ice bath for your batter in one large bowl. Set aside in fridge.
Pour your Shan Rabri Falooda Mix into a coffee grinder and grind until the mix becomes a fine powder. Set aside.
In a large saucepan, pour Crema Lusso on medium-low heat. Stir for one minute to prevent scorching. Add the Rabri Falooda Mix and 4 Chips Ahoy cookies into the saucepan. Stir to combine. Keep whisking to prevent scorching. Use your thermometer periodically to check when the mixture reaches 175 degrees Fahrenheit. (79.4 degrees Celsius)
When batter reaches 175 degrees Fahrenheit, take saucepan off the heat. Put second large bowl on top of the prepared ice bath and pour ice cream batter over fine mesh strainer into the second large bowl. Cover and leave the batter in the fridge for 6-8 hours or overnight
Churn until soft serve consistency or longer if you prefer thicker ice cream. Crumble the remaining Chips Ahoy into the ice cream container near the end while it is still churning. That way you will have chips ahoy throughout your ice cream. (Most at-home ice cream machines take about 25-40 min.)
Drizzle your tangerine marmalade over your ice cream and enjoy!
Created exclusively for Crema Lusso by Baraat Ice Cream